Garlic Scape Pesto
by Ashley Weeks Cart
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