Garlic scapes are the long stems with seed pods that shoot up from the tops of garlic plants in early summer. Their color is springtime green, and the shoots can be thick or thin, curved or corkscrewed, and vary in height. Garlic scapes have a mild garlic fragrance and a mellow garlic flavor. Gardeners prune them so the garlic plant will pour all its energy into forming the bulb and not the seeds. When the scapes are harvested, you’ll likely find them at your farmers’ market and then you’re in for a delicious treat—garlic scape pesto.
Yields about 1½ cups
Time: 20 minutes
¼ cup almonds, toasted
1 cup chopped garlic scapes
1 cup fresh basil leaves
Salt and freshly ground black pepper
⅓ cup olive oil
1 to 2 tablespoons chopped preserved lemon rind (here, optional)
In the bowl of a food processor, whirl the almonds until coarsely ground. Add the garlic scapes and basil along with a little salt and pepper. With the processor running, slowly pour in the olive oil and purée until well mixed and mostly smooth. Stir in the preserved lemon, if using. Season with additional salt and pepper to taste.
The pesto will keep in the refrigerator for about 2 weeks. Or you can freeze it in small plastic bags for later use. It will keep in the freezer for about 6 months.
This recipe makes plenty for a pound of pasta. Or spread on sandwiches, bruschetta, or crostini. A satisfying simple supper is pesto tossed on whole wheat orzo with a side of sautéed asparagus.