This beautiful top to garlic has a great spicy punch; but I prefer to mellow them out a bit by doing a quick sauté before pureeing into a tasty Garlic Scape Pesto. If you’ve never tried them now is the time. Farmers markets all over are bursting with garlic scapes. Click on this link to my article about Garlic Scapes.
This super easy pesto has a mellow garlic-onion flavor to it, and works perfectly with pasta or even spread over a little toasted bread with grilled veggies.
- 5 - 6 garlic scapes, cut in 1" pieces, about 1 cup
- Extra Virgin Olive Oil
- Kosher Salt
- Freshly Grated Black Pepper
- 1/4 cup toasted slivered almonds
- 1/4 cup grated Pecorino-Romano cheese
- 1 juicy lemon
- Toss the scapes with a tablespoon of olive oil, and season with salt and pepper. Place in a hot pan and cook until slightly soft, about 2 minutes. Remove and cool.
- Place the cooled scapes and the liquid from the pan into a food processor with 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and process until finely chopped. Scrape down the sides and add the almonds, pecorino, zest of 1/2 lemon and juice; processing after each addition.
- With the processor running slowly drizzle 1/2 cup olive oil in until the pesto comes together and thin with a little water, from 1/4 to 1/2 cup. You want it a little loose, but not watery.
- Taste for seasoning.
Scapes are with us for only a short period of time from June to early July. A perfect way to enjoy them throughout the summer is to make a pesto and freeze it in an ice cube tray. Then seal the cubes in a freezer zip lock bag. 1 cube equals 1 serving.