Garlic’s Early Gift: Scapes

This recipe requires no cooking, just a quick rough chop of the garlic scapes and a few minutes in the food processor. If you’ve never had it, you’re missing out on a seasonal delicacy!

Ingredients:

• A dozen garlic scapes (usually sold in bunches)
• about 1/2 cup extra virgin olive oil
• 1/4 cup toasted pine nuts or walnuts
• 1/3 cup freshly grated Parmigano Reggiano or Grana Padano cheese
• Sea salt

Preparation:

1. Wash and rough chop the garlic scapes. I like to cut off the immature seed heads (bulbils) and reserve them for sauteeing or stir frying. Whether you do this or not, be sure to cut off the last few thin, pointy inches of scape off the top because it tends to be tough.
2. Fit the food processor with a metal blade and secure the bowl.
3. Add garlic scapes, pine nuts (or walnuts), and olive oil to the food processor along with a pinch or few grinds of salt.
4. Close lid and puree until chunky or fine (your preference), stopping from time to time to scrape down the bowl and lid.
5. Scrape pesto into a bowl and add cheese, stirring just enough to incorporate. Taste and add just enough salt to make the flavors vibrant.
6. Serve on pasta, pizza, bread or stir a few spoonfuls into yogurt for a dip (a tip from Patti Popp of Sport Hill Farm).

Garlic scape pesto will not oxidize and brown the way basil pesto does so there is no need to cover it in olive oil, just seal it in a container and refrigerator up to 2-3 days. Freeze any pesto you won’t be eating in a few days in an airtight container. Defrost in the refrigerator and add cheese if desired when serving. Be sure to defrost your garlic scape when tomatoes are in season. Garlic scape pesto, mozzarella and tomato sandwiches are fantastic.

Please visit our 2012 Guide to Fairfield County Farmers’ Markets and Organic Farm Stands of Fairfield County to source your garlic scapes and other farm-fresh vegetables, fruit, cheese, meat and poultry plus artisan bread and other specialty foods.