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.
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
Total time: 5 minutes
Makes 8-10 oz.
Ingredients:
- 5 garlic scapes, cut into 1/4-inch slices
- 1 cup basil leaves
- 10 walnuts
- 3/4 cup olive oil
- 1/2 cup grated Parmigiano
- A pinch of red pepper flakes
- salt and black pepper
Method:
Grind scapes, basil and walnuts in a food processor or mash with a mortar and pestle until the herbs and nuts dissolve into a smooth paste. Slowly drizzle in the olive oil and mix in 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.
