A few days ago I went out to the garlic patch armed with a basket prepared to snap off all those garlic scapes that were twisting and turning in a strange way towards the sun. I knew exactly what I was going to do with them too.
While blog surfing one night I came across the most delicious sounding recipe using garlic scapes. I was incredibly excited too seeing that I had so many scapes to try and figure out what to do with. The recipe was for a super simple garlic scape pesto. I just used the recipe as a guide and pretty much did my own thing. You can find the original recipe at the always hunger provoking blog, In the Kitchen and on the Road with Dorie.
What I did was roughly chop a large handful of my freshly plucked garlic scapes- probably around 30 or so. They went into my food processor along with 1 cup of slivered almonds and roughly 1 cup of freshly grated parmesan cheese. I then turned on the food processor and let it chop up those three ingredients. Then I gradually added about 1 ¼ cups extra virgin olive oil while the machine was still running. Once the olive oil was nice and mixed in I tossed the pesto with some just cooked and still hot pasta.
This was by far one of the best dishes I have made in awhile. Everyone devoured it and was sad to see it gone. My husband called it our once a year dinner and declared it extra special because the garlic scapes are here and then they are gone. They do not keep producing like tomatoes do. One must truly savor this dish as you will not see it again until next year.
Now that we have had our first official meal from the garden I cannot wait for the zucchinis, beans, tomatoes, corn….I am getting hungry as I type!
Prior to making the garlic scape pesto I had really only thought to use the scapes in stir fries or salads. This recipe really opened some doors for me when it comes to using them in dishes. Have you found any interesting uses for garlic scapes? If so I would love to hear about them.
{ 13 comments… read them below or add one }
Looks and sounds delicious, wish I could taste it too! Never used those in cooking, since I don’t grow them and probably miss the window at Farmers’ Markets every year. How strong is the flavor? Does it taste like anything else? Well, I will just have to try for myself someday! Thanks for sharing this.
Hi Karen, the scapes are really good and taste like garlic only mellower. They don’t have that kick that garlic cloves can have. They were just perfect in the pesto.
What a great idea! I will try that next year. Hope you got this post labeled with “garlic” and “recipes” or something.
~Faith
Hi Faith, I also liked how easy the dish was. Anything I can whip together from the garden in about 15-20 minutes flat is a keeper in my book!
LOL Yup, you do!!!
Got you covered.
I harvested 4 or 5 garlic scapes. Put them in the freezer in a plastic bag. Tonight I grabbed one to add to my spoonburgers (recipe: http://tonirecipes.blogspot.com/2009/07/spoon-burgers-family-favorite.html )
I was amazed at how good the scapes keep in the freezer!
I didn’t think about freezing them but thanks for the tip Toni! I will have to remember that as well as check out the recipe (now I wish I had more scapes!
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Hi again Toni, I just took a look at your recipe and this definitely sounds like something the meat eaters in my family would really enjoy! Sounds like it would be fun to make too. Thanks for sharing!
Oh! I’m so glad I read this post! I want to grow some garlic next year just for the scapes (well, not only for the scapes!). Any double duty plant is a winner in my book
. Thanks so much for sharing the recipe.
Your are so welcome Tessa. When I discovered this recipe I just knew I had to share it on this blog as it is so easy and so good!! Garlic is a lot of fun to grow and so rewarding in the long run. You’ll love growing it I am sure!
Wow, thanks for the recipe! We’re growing garlic this year for the first time, now I can’t wait to use the scapes!
I just know you will love this recipe Victoria! It is so simple and sooo good!