Garlic scapes are another early-summer delicacy that nobody seems to know what to do with. They are the flower stalks that we snip off so the garlic plants don’t go to seed and continue to build up their bulbs for later harvest.
They have a lightly garlic flavor, and can be cooked like any vegetable. Chopped into smaller pieces, I can use them in any way I would use a fresh green bean. You can also make a fantastic garlic scape pesto when you have enough scapes around.
- 1 cup fresh garlic scapes, chopped
- 1/2 cup fresh basil leaves
- 1/3 cup unsalted cashews
- 1/2 cup extra-virgin olive oil
- 1/2 cup Parmesan cheese, grated
- 1/2 tsp lemon juice
Just toss everything into a blender and puree. Leave it a bit chunky, or process until smooth. Serve over cooked pasta, or just as a yummy dip with crackers.