The first week of our CSA included garlic scapes (along with the multitude of greens and lettuces). I’d heard of this vegetable but had never actually seen it or tasted it. They look like some kind of odd twisty green bean and taste like a mix between raw garlic and scallions. When I think of raw garlic, I think of pesto. Plus, I’m a huge fan of pesto on pizza, so I thought that making garlic scape pesto and using it on a pizza this week would help me stay on theme with this blog. The ultimate product tastes really garlicky (in a good way) and, served raw, has the somewhat biting flavor of raw garlic. Served warm, such as mixed with a little pasta water and served over warm pasta, the raw garlic flavor really mellows out. It’s definitely worth a try if you come across this kind of odd vegetable. Here’s the recipe:
Makes roughly 2 cups of pesto
- 10 garlic scapes, flower part removed, finely chopped
- 1/3 cup grated parmesan or grana padano. Use a good quality cheese here because you’ll taste it in the pesto
- 1/3 cup mixture of pine nuts and walnuts
- 1/2-3/4 cup extra virgin olive oil (again, the higher the quality, the better)
- Kosher salt to taste
Process scapes and nuts in a food processor until combined and they become a paste. Add cheese. Drizzle olive oil into mixture while you continue to process ingredients (you may have to stop periodically to push the ingredients down). Add olive oil and continue to process until the mixture reaches the desired consistency (I like it a little thick, almost like oatmeal – or grits if you’re from the south like The Wife).
It’s a pretty easy recipe, but really flavorful.