Garlic Scape Pesto

Garlic scapes look a little like small, green tentacles. Virtually unseen in most grocery stores, they’re a popular farmer’s market item in late spring and early summer. Their sweet garlic flavor inspired me to whip up a pesto with yet another spring vegetable, arugula.

Though I call for pine nuts and arugula in this recipe, you can easily swap these out with another nut (walnuts or almonds) or another leafy green (kale, the traditional basil, etc.).

Tips and Tricks

What part of the garlic scape is edible?

The entire garlic scape plant is actually edible, starting from the green stem that’s just above the bud right up to the flower bud. Most farmers will cut the scapes so all you have is the long curly stem, which is the most flavorful part of the plant.

Can I use other nuts?

Absolutely! Pine nuts are the more traditional nut used in pestos, but actually you can use almonds, walnuts, cashews, or even pistachios! Use whatever you have on hand. The result will still be fantastic.

Do I have to use arugula?

When it comes to the green you use in a pesto, you have a wide range of options. You can use just about any leafy green you have lying around, another herb like parsley or cilantro, or even other greens you might normally throw away, like carrot tops, radish leaves, or other greens from other vegetables.

Ingredients:

  • ¼ cup pine nuts

  • 1 cup garlic scapes, chopped

  • 1 cup fresh arugula

  • kosher salt

  • dash of black pepper

  • ½ cup olive oil

Directions:

First toast your pine nuts in a small or medium-sized pan over medium heat. Monitor them carefully, as they can brown quickly (about 3 - 5 minutes). Take off the heat and place in a small bowl.

Chop your garlic scapes and add the rest of your ingredients minus the olive oil to the bowl with the pine nuts.

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PineNutsToasted.jpg
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Using an immersion blender, add in the olive oil in a steady stream while blending the rest of your pesto ingredients in the bowl. Keep blending until everything is nicely mixed together and it has the consistency of a pesto. You might need to add more olive oil as you go along.

Taste test for salt and pepper and add more as needed.

You can use this right away if desired. It will also keep in the fridge for a couple of weeks or in the freezer for up to six months. (You can make several batches and freeze them for the cooler months when fresh garlic scapes aren’t in season anymore).

Enjoy!