Garlic Scape Pesto

Here's a container of pesto.  To keep it for the winter, I will freeze it in small cupcake papers and store them in a plastic bag.

Here’s a container of pesto. To keep it for the winter, I will freeze it in small cupcake papers and store them in a plastic bag.

Yes, more ways to use garlic scapes…  I got this idea last fall from a farmer at the Hudson Valley Garlic Festival in Saugerties, New York.  I took about a dozen scapes, (The pigtail like stems with flower buds that come up from the middle of the garlic plant) trimmed off the flower buds and pureed them in the food processor.  I then eyeballed the volume, added about 1/3 the amount of toasted walnuts (being annoyed at the price of pine nuts), 1/3 the amount of grated parmesan, olive oil to make it pasty and salt to taste.  It is great to drop a spoonful into rice , mashed potatoes or pasta.  I’ve used it as part of my sauce for Pasta Primavera, mixed it in with the potato for twice baked potatoes and put a dollop into soup.  The mild garlic flavor is a refreshing change from garlic paste.  The farmer told me she uses it as a cracker spread.  It might be a little strong for me in that application, but I haven’t tried it yet.

A spoonful mixed into rice at the very end gives a brightness without being too garlicky

A spoonful mixed into rice at the very end gives a brightness without being too garlicky

I scraped out the shell, mashed the potato and mixed some in, the sprinkled crisp bacon over the top and ran it under the broiler.  Yum!

I scraped out the shell, mashed the potato and mixed some in, the sprinkled crisp bacon over the top and ran it under the broiler. Yum!

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    […] fresh form and as Pesto.  Pasta Primavera , Stir Fry with Chicken and Snow Peas  , and one about Garlic Scape Pesto itself, showing it used with rice and twice baked potatoes.  It’s also great mixed into […]

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