The first time I saw garlic scapes was at a farm stand down the road from my house. I had never cooked with them before, but thankfully the grower had put a pile of printed out recipes next to the scapes for sale. That’s where I picked up this recipe for garlic scape pesto. It’s zesty and garlic-y, and delicious. It’s excellent smeared onto bread before making a grilled cheese sandwich, added to homemade salad dressings, or served alongside fresh eggs. My old tattered recipe card also suggests pouring it over angel hair pasta, then topping it with toasted pine nuts, olives, and fresh tomatoes (so save some for next week – I hear tomatoes are on their way!).
6-7 garlic scapes, chopped
Approximately 1 cup olive oil
1 cup grated parmesan or asiago cheese (the latter tastes best, fresh grated is awesome!)
Use a food processor or blender to combine the scapes and olive oil which, when combined, turn into a brilliant and watery green. Add the cheese and blend by hand.