Garlic scapes are a delicious, versatile, and easy veggie that is often overlooked. That’s the name for the flower stalks that your garlic will send up, usually at the end of June or in early July. They indicate that your garlic is about a month away from harvest, and they give you a yummy taste of garlic before the “real thing” is ready. If you harvest them early they make a tasty treat in a variety of snacks.
You can chop scapes in a salad, you can fry them up a in stir-fry, you can make hummus or dip, or use them on as a garnish on various recipes. The most common (and one of the most delicious) uses for scapes is for pesto.
I didn’t have a lot of scapes this year, since I only have six garlic plants. So I halved this recipe for my uses, but you can double or triple it according to your resources.
What You’ll Need:
3 tbsp. pine nuts
5-7 freshly chopped garlic scapes
1 tsp. of lemon zest
1/4 tsp. of salt
pinch of ground black pepper
1/4 cup of extra virgin olive oil
3 tbps. grated Parmigiana cheese
Start by toasting the pine nuts lightly in a small, dry frying pan. Toast until they start to brown and then let cool.
In a food processor combine your scapes, pine nuts, lemon zest, salt and pepper. Pulse until well combined. Add the olive oil slowly and continue to pulse. Once thoroughly mixed, pour the contents into a bowl. Stir in your grated cheese. You can keep it in the fridge short term, freeze it for later, or serve immediately.