If you haven't discovered Garlic Scapes, they are the tender stem and flower bud of a hardneck garlic plant. Scapes first grow straight out of the garlic bulb, then coil. When harvested, they look like long, curly green beans. They have a taste like a unique blend of onion, scallion and garlic. However, scapes are usually less fiery and have a fresher, “greener” taste than the actual garlic bulbs. You don't need basil to make pesto if you have Garlic Scapes! Thank you to Peggy W for this amazing recipe and a sample jar. We had it with grilled chicken served over Fettuccine and it was delish!
- 1 and 1/2 pounds of garlic scapes
- 2 cups Kricklewood Farm Sunflower Oil
- 2 cups Walnuts or Sunflower Seeds
- Juice of 2 fresh lemons
- Salt and pepper to taste
- Remove tips from garlic scapes and cut into 2 inch pieces.
- Add everything into the food processor and whirl until desired texture, scraping sides to get even chop.
- Put into sterilized jars and freeze.
When serving with pasta, add Parmesan cheese when thawed. Also, can use it as is in dishes you would normally use garlic or pesto in. It makes a great base for a flatbread pizza.