Recipe: garlic scape pesto

There are lots of ways to use this fresh market product, usually available around early-mid June, but this is one of our favorites. It’s easy, unique, and a real seasonal treat. The result is a thick garlic-flavored paste that can be spread on crackers and bread, or used on pasta. There are lots of recipes out there, which I’ve perused and distilled into this common version that can be used in any amount.

Combine chopped garlic scapes, olive oil, and grated hard cheese in a 2:1:1 ratio. For reference, one of our standard bundles of six good-sized scapes will chop into 1/2-3/4 cup. This is enough for one meal, as the result is reasonably strong and you don’t need a lot. If you make more, it freezes well. In any case, throw all these items into a blender until you get a nice paste. Add some lemon juice, salt, and/or nuts as desired, and you’re done.

This can be used as-is, or combined with other items to make a nicer sauce. In the example below, I added fresh chopped snap peas and some rehydrated dried red peppers from last summer, plus some extra grated Walloon cheese from Goatsbeard Farm. Quick, easy meal.

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