Garlic scapes are the undeveloped flower bud and stalk of the garlic plant. 
Each spring, we must snap off this lovely, slightly coiled flower-to-be, in order to help the plant send its growing energy into the garlic bulb underground and not towards making flowers and seeds. This task produces garlic scapes, a tasty spring treat. You can use the entire garlic scape any way that you would use garlic - saute it in oil or butter, add it to omelets, pasta dishes, pesto, anything! Store garlic scapes in the fridge. When ready to use, just give a quick rinse and chop them up.
Each spring, we must snap off this lovely, slightly coiled flower-to-be, in order to help the plant send its growing energy into the garlic bulb underground and not towards making flowers and seeds. This task produces garlic scapes, a tasty spring treat. You can use the entire garlic scape any way that you would use garlic - saute it in oil or butter, add it to omelets, pasta dishes, pesto, anything! Store garlic scapes in the fridge. When ready to use, just give a quick rinse and chop them up.Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes)
1/3 cup nuts (you can use walnuts, pine nuts, etc)
¾ cup olive oil
¼-1/2 cup grated parmesean cheese
½ teaspoon salt
black pepper to taste
Blend in a food processor and store in an airtight jar in the fridge.
Garlic Scape White Bean Dip
4 Garlic Scapes chopped
2 Tablespoons lemon juice
1 Can Cannellini beans- rinsed and drained
1/4 cup olive oil
salt & pepper
In a food processor combine the garlic scapes and lemon juice. Process until the scapes are finely chopped. Add the beans, salt & pepper and process until a coarse puree is formed. With the machine running slowly add the olive oil. Add more lemon juice, salt or pepper to taste. Serve with fresh cut up veggies from the farm or pita chips.
1 comment:
The pesto is fantastic! I've made it twice and it came out perfect both times.
I added lemon juice but otherwise the recipe is great. It also makes more than I expected.
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