I received a weird-looking vegetable last week in my farm share box. It turned out to be garlic scapes, a cross between garlic and green onions, the stem of a garlic bulb. I love discovering new produce!
In it went in my regular pesto recipe, with a few tweaks.
Garlic Scapes Pesto
- 1 bunch garlic scapes, roughly chopped
- 2 cups basil
- 1/2 cup olive oil
- 2 tbsp pine nuts
- 1/4 tsp salt
- 1/2 cup grated Parmesan cheese or vegan version
- 1 tbsp softened butter or vegan butter (e.g., Earth Balance)
Combine all ingredients in a food processor and you’re done! Pesto freezes really well in a well sealed jar. It comes in handy when you need a quick meal–thaw in fridge, make a pot of pasta. Serve a dollop of pesto on pasta and enjoy with a side of salad. Mmm.