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.
- 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
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.