Hi there! How about them garlic scapes?
Garlic scapes are so tender and yummy. I usually saute them in butter and toss them in stir fries, on mashed potatoes, or just as-is for a side dish.
The sweet flavor of a garlic scape is so much more mellow than an actual clove of garlic.
I find that the tips of the scapes are a little tough for the pesto, but that doesn’t mean they will be wasted! I pop them into my veggie scrap bag in the freezer and they’ll add a nice flavor to my next batch of veggie broth!
I started with:
- a bunch of chopped garlic scapes as seen above. (A little over 1/2 cup)
- 2 tablespoons lemon juice
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1/4 cup Parmigiano Reggiano Cheese, grated
- 1/3 cup olive oil
- 1/4 cup pine nuts
Directions:
Combine ingredients (except olive oil) into your blender or processor.
While pulsing, slowly and carefully drizzle in your olive oil.
Pulse until you reach the desired consistency. Add more oil as desired, or don’t use it all if you like it more chunky.
You can add kale stems, herbs such as basil or dill. You can also substitute almonds, walnuts, pistachios, or other nut for the pine nuts (or leave them out entirely). As always, make this one your own!
Try mixing your pesto into a dollop of sour cream or greek yogurt for a wonderful dip! Enjoy!