Garlic Scape Pesto
serves 2
Garlic scapes emerge from hardneck varieties of garlic. Instead of the harsh aftertaste of the bulb, you get a sweeter, greener garlic flavor. They’re picked every June because they’re tasty, and removing them drives more energy into the bulb for a better garlic harvest later.
Read more about this recipe at VeganYumYum.
1/2 pound fresh garlic scapes
4 tablespoons olive oil
1 large pinch salt
1/3 cup pine nuts
Lemon juice, to taste
prep: 15 minutes
total: 20 minutes
sauté pan
food processor
1. Chop scapes into 1-inch pieces.
2. Add 2 tablespoons of the oil to a heated pan and add scapes, nuts, salt and pepper to taste. Sauté for a few minutes over medium-high heat until the scapes begin to soften and the nuts turn golden brown.
3. Transfer immediately to the work bowl of a food processor and add remaining oil. Blend well until a smooth paste forms. Taste and add more salt or some lemon juice to brighten. This will coat 1/2 pound of pasta.
