Garlic scapes. Have you ever handled them? I’ll admit I had no idea what to do with these sturdy stalks until recently. So when I found them in a mystery basket from my local Whole Foods, I needed to do a little investigating.
Apparently, there are a lot of different ways to use garlic scapes in the kitchen. But when it came time to prepare mine, I opted to keep it simple – really simple – and make pesto. Why? For one thing, it’s fast: throw a handful of ingredients in a food processor and purée. That’s it. Second, it’s versatile: put it on pizza, spread it on bread, toss it with pasta (and top it with grilled chicken) … you name it! And third, it’s relatively healthy and delicious.
If you’re looking for a twist on the traditional Genovese recipe, give this garlic scape pesto a go. It’s pungent and spicy but surprisingly not overpowering. Just keep a toothbrush handy for after you eat!
Recipe adapted from Epicurious.
- 5 large garlic scapes, thinly sliced
- ⅓ cup almonds
- ⅓ cup grated Asiago cheese
- ⅓ cup olive oil
- ½ lemon, zest and juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- In a food processor or blender, purée all the ingredients. Transfer to an airtight container and store in the refrigerator for up to a week or in the freezer for up to a month.
