Tuesday, June 15, 2010

Garlic Scapes Pesto

There is a short window this time of year during which you can find garlic scapes at the market (or in your garden, lucky you! we didn't get to garlic this year...).  The scapes are the tops of the garlic plant, which will produce a flower if left alone.  They are so pretty that this is the second time I've blogged about them, but this time I have a delicious and spicy recipe to share!

10 garlic scapes, cut into ~3-inch pieces
1/2 cup parmesan cheese
1/3 cup slivered almonds
1/2 cup olive oil

Throw it all in your food processor (in my olden days I would have tried my immersion wand).  I also add a little salt; a friend of mine got crazy and added basil and used a local feta instead of the parm.  It was awesome!!  Jessica and I made this and ate it on sandwiches, quesadillas and everything else we could think of...it would rock on a pizza.  Just make sure you're eating it with someone you love, 'cause your breath is going to be strong!!!  I will freeze most of this batch to enjoy when the greenness of the garden is but a dream...


Anonymous said...

I was going to blog this EXACT post. :) (Maybe a few different words.) I might still...I LOVE garlic scape pesto...and we've been stir-frying them to use in our fajitas. YUM! -Debbie

Kerry said...

We have been eating this for the last few days, and I agree, it is very yummy on quesadillas and also mixed in with pasta and parmigiano cheese: yummmmm!

slim pickins said...

hurrah!!! debbie - is this how you make yours??? post it! share the food love!!

Stephanie said...

My garlic shoots have never scaped.
I'm hoping this year. We'll see.
So pretty!!