As a long-time garlic grower, one of the main “problems” you face in June is that your plant grows a scape. This scape becomes a flower and consumes more energy than the actual bulb, which is bad. After it has turned twice you cut it down so 100% of the energy is concentrated in the bulb.
The issue is, they mostly all get out at the same time so you end up with a ton of scape all at once. Fear not, there are multiple things you can do with these, like this pesto recipe but you can pickle them, freeze them and use it just like you would use garlic. I LOVE scape! They taste like a milder version of garlic with a mix of green vegetables like asparagus.
Serve this pesto on pasta or your favourite piece of meat.
(Experiment 27)Garlic scape pesto
Ingredients
- 1 cup roughly chopped garlic scape
- 15 g grated parmesan
- 1/2 lemon juice
- 5-6 leaves of basil
- 1/4 cup olive oil
- 1/4 cup vegetable oil or canola
- salt to taste
Or for a vegan option
- 1 cup roughly chopped garlic scape
- 1/4 cup olive oil
- 1/4 cup vegetable oil or canola
- 1/2 lemon juice
- 30 g pine nuts or toasted walnut/pecan
- salt to taste
Instructions
- Put the garlic scape in a food processor and blend for about 20 seconds
- Add both oils and blend for another 20 seconds
- Add remaining ingredients and blend until you reach the desired consistency
- Adjust with salt
Notes
This recipe freeze very well
