What are garlic scapes? Garlic scapes are the tender stem and flower bud of a hardneck garlic plant. (Hardneck garlic is the kind of garlic that typically grows in Canada and the northeastern U.S.) Scapes first grow straight out of the garlic bulb, then coil. When harvested, they look like long, curly green beans.
Garlic is one of the few plant with two harvests: garlic scapes are harvested in the late spring and early summer, and then the bulbs are harvested later in the summer. Harvesting the scapes is an integral part of garlic farming. If the scapes aren’t cut off, the plant expends its energy trying to grow its stem and flower, leaving the bulb small and flavorless. So, by eating garlic scapes, you’re doing your part in the garlic growing cycle.
I bought some garlic scapes at my favorite farmer’s market and used some in a couple vegetable side dishes. Quite a few were left and now that food prices are rising, I am making a very conscious effort not to let anything go to waste. So what to do with the rest of these scapes? Garlic scape pesto.
The ingredient are straightforward except for the substitution of sunflower seeds for pine nuts. Sunflower seeds are a fraction of the cost of pine nuts. If you’re serving right away, add the basil and lemon juice. If not, hold back on the basil, otherwise the pesto will lose its vibrant color.
GARLIC SCAPE PESTO (New York Times)
1 c. garlic scapes, sliced crosswise (about 10 - 12 scapes)
1/4 c. sunflower seeds
1/2 c. extra virgin olive oil
1/4 c. Parmesan cheese
1/2 c. basil leaves
Juice of one lemon
Blanch the garlic scapes for one minute, strain, and run under cold water.
Place the garlic scapes in a food processor and pulse for 30 seconds.
Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
Add the olive oil and process for 15 seconds.
Add the Parm and pulse until the ingredient are combined.
Add the basil and lemon juice. Process until reaching the desired consistency.
Add salt to taste and serve immediately.
Yum
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