Have you every come across produce in the farmer's market or grocery store and had to ask yourself, 'what is that?', let alone 'how do I incorporate it into a recipe?'. The garlic scape, the green cord-like tops of garlic, was always one of those 'finds' that I wasn't exactly sure what to do with. Recently on a trip to the market, I decided to go for it and figure out what to do with them later. After researching, one of the most popular ways to eat them is to grill them or incorporate into pesto. I opted to do the latter and wow, it was delicious. While they have the taste of garlic, although not as pungent', they are a bit softer on the tongue and have a bit of sweetness. Mixed with aged Parmigiano-Reggiano, golden olive oil and smothered on a nice piece of bread, it was a delicious accompaniment to a meal. This recipe would be great incorporated into a pasta dish or even potatoes.
Looking for another seasonal pesto recipe? Try this rendition of Ramp Pesto from the latest issue of ROSE & IVY Journal!
GARLIC SCAPE PESTO
¼ pound garlic scapes, washed
½ cup grated Parmigiano-Reggiano
¼ cup good quality extra virgin olive oilS
Salt & pepper, to taste
Combine garlic scapes, Parmigiano-Reggiano, olive oil, salt and pepper in a blender. Pulse until puréed. Serve with bread, pasta or potatoes.
Styling & Photography by Alison