Cari and I have been receiving bins full of organic fruit and vegetables for almost a year now from Green Earth Organics. Not only has it ensured that we’ve had plenty of apples, bananas and potatoes to eat, it’s also forced us to experiment with less familiar (to us) fare like radishes, kale, acorn squash, swiss chard and fiddleheads.
Our most recent bin included something called garlic scapes. According to Wikipedia, garlic scapes are basically the stems that start growing out of heads of garlic that have been sitting for a while.
That still gave me no idea as to what one would do with these garlic scapes. Further googling led me to garlic scape pesto.
I wound up basing my recipe on this Washington Post article. We had enough garlic scapes in our bin to yield three batches.Ingredients:
- 1 cup garlic scapes, cut into 1/4-inch slices
- 1/3 cup nuts (I used mostly pine nuts, with some hazlenuts mixed in)
- 1/4 cup olive oil (or more if necessary)
- 1/4-1/2 cup grated parmigiano
- 1/2 teaspoon salt
- black pepper to taste
- Blend the garlic scapes and nuts in a blender or food processor until you have a smooth puree of sorts.
- Slowly drizzle in the olive oil, preferably while the appliance is running. Be sure to scrape off whatever bits get stuck to the side!
- Transfer to a bowl and mix in the cheese. I’d start with a small amount and add bits until you’re happy with the flavour. Salt and pepper, and then you’re done.
We ended up keeping a small tupperware’s worth out for sandwiches (very tasty on a roll with garden tomatoes and spinach) and stuck the rest in the freezer.
Delicious, but be warned – very, very garlicky!