Garlic Scape Pesto
Garlic Scapes are the curly flower stock that comes out of the middle of the garlic plant. By trimming these at the right time it sends more energy to the bulb that is growing beneath the soil.
After searching for recipes to use these scapes I found a Pesto recipe that we now can not be without!
If you visited our farm stand in summer of 2023 you also may have purchased some, we made several batches to share.
I love to have the children help me with this recipe, I enjoy savoring all those invigorating smells together! They feel so satisfied to help from start to finish with a preserving project. What accomplishment they feel as they nestle those jars in the freezer to use later in winter.
Place the ingredients in a blender or food processor:
4 Cups Fresh Basil (firmly packed)
20 Garlic Scapes (with the buds broke off)
1/2 Cup Toasted Pine Nuts (I toast these in a non stick pan till lightly browned)
2 Cups Olive Oil
1 Cup Parmesan Cheese ( Shredded)
2 tsp Lemon Juice
2 tsp Salt
2 tsp fresh ground pepper
Blend or process until it is your favorite concistancy. We like ours quite smooth. Pour into jars and refrigerate for 1 week or freeze till the next garlic scape season! This recipe yeilds approximately 4 cups.
To serve, spread on bread and toast in the oven a till browned to perfection, or add Pesto to your favorite pasta dish for a fresh from the garden flavor!
Creativity Notes:
Did you know that nasturtium flowers are eatable and they also have a peppery flavor? If we have grown nasturtiums I love to throw a handful of flowers in this Pesto in place of the fresh ground pepper.
I can hear some ask why I take the bud off the garlic scape. That bud tip can be tough and stringy. There is a joint in the stock where the bud starts and its easy to snap it off.
When I gather the Basil I don’t just pick the leaves but take this opportunity to prune my plant so it can grow fresh stocks again. Watch for “woody stems” but the green stems will blend up just fine in this recipe.
A Tip for Garlic Scapes. Clip garlic scapes off the plant as they have finished making the first curl. If they stay on the plant to long they get tougher and woody. If you wait too long to harvest them they won’t blend up well. You can store them in your refrigerator until you have your other ingredients. They hold an amazingly long time!
I have never substituted the pine nuts for other nuts but I have friends that have used walnuts and love it.
Remember, to use this recipe as a guide and source your ingredients to
suit your diet needs and lifestyle choices!
