Garlic Scape Pesto

At lunch time I peruse the Union Square Farmers Market in NYC. It’s usually after I’ve already gone grocery shopping for the week but I can’t help but pick up the farm fresh produce they have. I mean there’s always room for blueberries & peaches & those random veggies I’ve never heard of.  A few weeks ago I saw garlic scapes for the first time offered at the farmers market (first time I noticed them that is). I looked at them & gave them a slight head tilt of curiosity & kept walking. Later that day on my Facebook feed Cookshop (a very tasty farm-to-table kind of New American style restaurant) had a photo for garlic scape "frites" they were serving that day.

I took it as a sign from the universe to check them out. So I did a bit of research (read: I googled them) & found out that they’re the top flower part of the garlic that grows out of the ground. They can be used the same way as green onions. They have a mild garlic taste. You can sautee them in olive oil & butter & toss them with tomatoes & pasta like my friend Kara does or even mix them into your meatballs like my friend Kim or make them into a pesto like I did & will be showing you today.  Whatever your choice of recipe, know that the season for garlic scapes if very short so if you see them buy them they might not be at the farmers market next week. You can even freeze them for later use!


How do you use garlic scapes? Please share below as I'd love new recommendations.

Have a great weekend!


Ingredients:

• 2-4 garlic scapes (the more you use the stronger the taste will be)
• 1/3 cup walnuts
• 1/3 cup pecorino romano cheese, grated or cut into small chunks
• 1/2 cup extra virgin olive oil
• pinch of red pepper
• salt & pepper to taste

Make it!

1. Cut the garlic scapes into small 1 inch pieces.
2. Add garlic scapes, walnuts & cheese to a food processor & blend into a paste.
3. Taste the mixture, add salt & pepper as needed. Add your red pepper flakes now if you’d like to add a bit of heat.
4. With the food processor running stream the olive oil in until the mixture becomes a little bit loose & looks like a thick sauce.
5. Store in an air tight jar.
6. I tossed mushroom ravioli with fresh baby spinach & kale, a couple tablespoons of pesto & about 1/3 cup of hot reserved pasta water for a quick supper.