I know, they look like something out of Tremors, but I assure you they are edible and oh so good! These curly tops of the garlic, that must be cut so that the bulbs will mature, have a very mild garlic flavor. They could be called garlic green beans, except that they are not beans…
duh.
You can prepare them as you would fresh green beans though, a saute in a little olive oil is always a winner. Dorie Greenspan published a pesto recipe using garlic scapes that has been taking the internet by storm. This recipe has been all through the food blogs. I jumped on the bandwagon and tried it too. Toss with a little pasta and voila dinner.
This is my riff on Dorie’s recipe. I used Peccorino Romano to make it cow’s milk free, and I did not have any almonds, I think walnuts would be wonderful here, but I did not have those either. Pine nuts came to the rescue.
- 10 garlic scapes, chopped
- 1/4 cup pine nuts, lightly toasted
- 1/3 cup finely grated peccorino romano cheese
- extra virgin olive oil, enough to make the right consistency for you
- sea salt, to taste
- fresh cracked pepper, to taste
In a food processor or blender chop the scapes a bit before adding the remaining ingredients. Add the pine nuts and cheese, process. Gradually add the oil while processing until you get the constancy you desire. Taste, season and taste again.
That is it! Toss with pasta, spread on your pizza instead of tomato sauce. Use you imagination and let me know what you did with your scapes.
A gourmet who thinks of calories is like a tart who looks at her watch.
~James Beard
{ 7 comments… read them below or add one }
Looks wonderful! I've never cooked with garlic scapes.
I love this ! I love to cook with garlic scapes because they have so much garlic flavour! i like to add them finely diced into home made aîoli!
or in home made mayonaise,…mmmmmm!!!!
It looks so yummy! I could just taste it!
xx
This sounds really great! I've never had garlic scapes but love pesto, so I'm sure it's amazing.
I'm turning 10 of Garrett's garlic scapes into this right now!
I love this pesto. It reminds me I still have some in freezer from last year…I wonder if it can still be used?
Thank you everyone for your comments!
MyLastBite, give it a try!
Sophie, aioli? what a fabulous idea.
SimplyHeavenFood, thank you
maris, let me know if you try it
Jason, let me know how you do with Garrett's fabulous scapes. Any other ideas for this fabulous produce?
Bellini Valli, defrost it and taste it, I bet it will still be good. If it is not, they are in season again, you can make some more.