About the Recipe
One of the most popular recipes for Garlic Scapes is Garlic Scape Pesto. In this recipe we take it to the next level by allowing you to create it, and then put it to good use immediately. Garlic Scapes are a long curly stem that grows from hard necked garlic. It is, in fact, the garlic’s attempt to go to flower. If we leave it alone and do not remove the garlic scape, it will eventually straighten out and produce a purple flower that is delicious and edible. The down side to leaving them on there is that it reduces the size of the garlic bulb dramatically, so rather than let that happen, we cut them off in the month of June and enjoy them in various dishes. Now you will too!
½ lb Garlic Breath Farm’s certified organic Garlic Scapes
1/2 cup pine nuts (Sharon tip: use walnuts instead, as they are much cheaper and high in Omega-3’s)
1/4 cup olive oil
1 cup organic basil
1 large tomato (or 8 minis), sliced for pizza topping
1/4 Parmesan cheese (grated) (Sharon tip: Make this recipe vegan by selecting a vegan parmesan cheese. Amazon sells a GoVeggie brand, it if you cannot find in your grocery store.)
2 Original Flatbreads of your favorite brand
1. Add the Garlic Scapes to the food processor and pulse until finely chopped.
2. Add basil, parmesan, pine/walnuts, and salt to food processor. Process until thick (about 30 seconds)
3. Continue processing, slowly adding the olive oil. This completes the pesto.
1. Spread pesto on flatbreads, add sliced tomatoes and cut each flatbread into about 8 equal pieces.
2. Sprinkle 1 tsp of parmesan over each flatbread as a garnish
To store, you can use an airtight container for your pesto and cover with a thin layer of olive oil before closing the lid. Pesto will keep, if refrigerated, for a week or two.
Another storage option is to spoon garlic scape pesto into ice cube trays. Once the cubes are frozen, remove and transfer to a plastic freezer bag.
Eat it. Repeat it.
Use garlic scape pesto on sandwiches instead of mayo.
Add frozen scape pesto cubes to soups, pasta sauces or stews for a great, rich flavor.
Add additional olive oil to thin down pesto and drizzle over tomatoes and (vegan) mozzarella.