I didn't quite intend my scapes to look like poster from the 80s, but apparently they are hard to photograph.
People get all excited about ramps, but scapes are a lot more fun. Scapes look like they were invented by Cirque du Soleil. They are the quirky, twirly, tendrils from a young garlic bulb that have have just turned up in farmer’s markets and will only last through the end of June. I highly recommend that you buy as many as you can get your hands on.
When I first discovered them last summer, I chopped and sauteed them with chard and kale in lieu of regular garlic. The flavor is strong, but without the pungency of garlic. In other words, you’re still able to have a fabulous make-out session after a meal made with scapes. Tonight, I chopped them up and mixed them into scrambled eggs. This weekend, I’m going to make a trip to the Inwood farmer’s market and buy a few dozen to turn into pesto, which I can freeze and use for months to come.
Garlic Scape Pesto
10 garlic scapes, cut into ¼-inch slices
1/3 cup pine nuts
¾ cup olive oil
1/2 cup grated parmigiano
A pinch of red pepper flake
salt and black pepper
Grind scapes and pine nuts in a food processor or mash with a mortar and pestle. Drizzle the olive oil in slowly and finally add the cheese and red pepper. Grind until smooth and well blended. Add salt and pepper to your taste.
You can certainly mix pesto with pasta, but I like to use it as a sandwich spread. Pesto will keep for up to six months if frozen in an airtight container.
UPDATE: I did some more experimenting this weekend and made new discoveries. Try the above recipe with five scapes, a cup of basil leaves, and about 10 walnuts. I spread it on some toasted bread and ascended to pesto heaven.
One thing I’ve learned from my CSA farm share—organic vegetables go bad fast. It makes me wonder if the folks over at Whole Paycheck are playing fast and loose with the organic label. (I tease because I’m jealous. Their produce section makes me happier than Bloomingdale’s.) So when I bought a big, beautiful bunch of cilantro at Saturday’s farmer’s market, I knew I needed to do something delicious with it before the end of the weekend.
I improvised with a few basic ingredients to create an Asian inspired cilantro pesto. What I love about pesto is that you don’t have to be to precise about your ingredients. Like garlic? Add a ton of garlic! Add cheese to make it creamy or more oil so that it soaks well into sandwich bread. It’s done best when suited to your taste. My taste buds craved the perfect balance of brightness and heat. Out came my very handy mini-chopper and in went:
- a handful of peanuts
- the whole darned bunch of cilantro leaves
- juice of half a lime
- about a tablespoon of sesame oil
- a clove of raw garlic. Back off vampire trend!
- Finally, a few splashes of Sriracha.
Rocco, my constant kitchen companion.
I served my pesto over Japanese wheat noodles. They have a nice bite that pairs well with the boldness of these flavors. Now tell me your pesto secrets!
