Garlic Scapes are one of my absolute favorite foods, yet available so fleetingly. They are the flower stalk from hardneck garlic, and must be harvested to allow the garlic heads to size up. But their delicious garlic x leek flavor is an absolute delight. The biggest scape regret is that their season lasts but about two weeks a year.
Customers ask us what to do with garlic scapes every year, then cautiously get just a few. We suggest using them in stir fries, omelettes, on pizzas, or grilling them with some asparagus. They fall in love with flavor and the fun shape, but when they come back for more, the season is over.
One of our favorite ways to celebrate them in a more featured way is to make garlic scape pesto. Great on pizza or pasta, used as a dip, or just spread on some yummy rustic bread. I usually just improvise the pesto. Pestos are forgiving. But, this time I recorded quantities I used to make a very simple garlic scape pesto to give everyone a starting point.
Yes, this is a very simple recipe. Feel free to take it to the next level by adding basil, parsley, or other fresh herbs, substituting pine nuts, sunflower seeds, or other nuts for the walnut, using sesame or walnut oil for some or all of the olive oil, substituting different hard cheeses, and more.