Our first dinner inspired by our very own garden! So what if it is the bastard child of garlic, the Garlic Scape. It’s still homegrown!
I wasn’t sure what to do with these scapes, the swirly curly stems that grow out of garlic in the early summer months. All I knew is that they needed to be snipped to maximize garlic growth.
So snip we did.
After some Googling, I determined that garlic scape pesto sounded like a smart way to put these bad boys to use, guaranteeing that both baby and preschooler would also enjoy the meal. Who knew this swirly stem could be so delish!
Ingredients:
1.5 c. garlic scapes
1/2 c. pine nuts, toasted
Juice and zest of 1 lemon
1 tsp salt
Pinch of black pepper
1 c. extra virgin olive oil
1/2 c grated Parmesan cheese
Toss all ingredients in a food processor and give ’em a good blend!
And PESTO! We served it over some whole wheat pasta with fresh parm.
Courtland approved. Very much indeed.
And I couldn’t be more pleased that this seemingly useless stem is actually quite tasty!
Photos: Courtesy of Ashley Weeks Cart