I crave these little garlic tops. All. Year.
Having just been introduced to them five or so years ago, each season I feel like I need to make up for lost time. On bread, tortilla chips, in pasta, definitely in the freezer, I am happy to eat this at every meal. For years I could because it was just me eating them. But our son has just come around and my husband is home for summer. I have to share . . . We'll be making a big batch today and tomorrow, and maybe all week, because the season is short for these babies and it's almost over!!
You should know before you make this dish, it is spicy. Being the flower bud of the garlic plant, they are a sharp version of scallion. Of course the amount of other things you add can tame the spice.
Garlic Scape Pesto
Note- this is an eyeball it recipe. Add things according to your preference (dairy free- don't add cheese, nut allergy- don't add nuts). It will still be wonderful.
Garlic Scapes (one bunch)
Olive Oil (keep adding until the consistency you desire)
Nuts (1/2 cup- I typically use almonds- soaked and drained)
Parmesan cheese (cup or so)
Lemon juice (one lemon or 1-2 TB)
Salt (pinch or two)
In a food processor or blender, combine ingredients, adding olive oil as you go. Taste as you go, and adjust salt, cheese, and oil.
I have frozen this pesto in ice cub trays (once frozen move to freezer containers) and in small jars. It keeps in the fridge longer than it will last. You can also just chop and freeze garlic scapes. Chop them into small pieces, pop on a cookie sheet, and once frozen move to a freezer container. I do this same thing with chives. Makes adding flavor to soups, warm pastas, and roasts really easy!
Have a different recipe?? I'd love to try it!
Happy Garlic Scape season (while it's here)