I’ve been itching to make pesto, but I simply haven’t gotten around to it. Well, it’s a blessing in disguise that it didn’t happen prior to Thursday’s CSA pick up, as this week’s share included garlic scapes. I ended up whipping up some pesto this afternoon, and instead of using garlic cloves as I usually do, I substituted garlic scapes to make it extra special and give it a seasonal flare.
You’re probably thinking, “What the heck are garlic scapes?” Rest assured, I was on the same boat until recently. As it turns out, they’re the flower stalks of garlic plants, and they’re typically detached from garlic plants early on to allow the bulbs to thrive. For whatever reason, they are most often discarded, and quite frankly, it’s a damn shame that they are. Why? Because they are packed with a beautiful, garlicky flavor, although not nearly as pungent as the cloves themselves.
What you’ll need:
- 1 cup EVOO
- 2 cups packed fresh basil, de-stemmed
- 1 bunch garlic scapes, trimmed and roughly chopped
- 1/2 cup parmesan, grated
- 1/4 cup pine nuts
- Himalayan salt to taste
- Cracked black pepper to taste
What you’ll do:
- Combine all ingredients in a food processor; blend until smooth
- Pour into a mason jar, and cover with a thin layer of EVOO to ensure prolonged freshness