Garlic scape pesto

A garlic scape curls in on itself. Cutting them is advised so the  energy goes into the garlic heads.
In the meantime, garlic scapes can be enjoyed in a variety of ways. Or so they say.

Something new, to me at least. Garlic scapes—the curlicue thingies that develop near the end of garlic's time in the soil. Apparently, they are a delicacy. All kinds of blogs and cooking sites feature them. I don't know how I learned these snaky-looking do-dads have a name or a culinary purpose. For years and years I've broke them off and tossed them into the compost. Now it appears I was a fool. Not a surprise. Been a fool before.

Scapes right out of the garden, sitting on a lawn chair. Waiting for a G&T? 

Garlic scapes are not readily available except at farmers' markets and upscale natural food stores, and only in season. They probably cost a fortune. But we have them in the garden as the garlic approaches maturity, so I decided to try them. Our menu tonight: big garden salad, broccoli quiche, and garlic scape pesto. Here's a recipe I found online. I altered it quite a bit, mainly by adding more olive oil and cheese plus some basil and parsley. It's a basic pesto formula. And tasty! It was great on the quiche and would be fantastic on fresh tomatoes. If you have the scapes, give it a try.Or look up other scape ideas. Scapes taste mild garlic/tangy and work well as a pesto base, but I hear they are also wonderful in stir fries.
Note: Next evening I tried garlic scape pesto with sauteed chard and a eggs. Yum!


Garlic Scape Pesto
As always, use your judgement and taste buds to fine tune

10 -12 garlic scapes
1/2 cup fresh basil
2-3 sprigs fresh parsley
1/2 cup finely grated Parmesan or other savory hard cheese
1/3 cup lightly toasted slivered almonds, walnuts, or pine nuts
1/2-3/4 cup olive oil (I used at least 3/4 cup)
Salt to taste
Hot pepper flakes (optional)

Process the scapes, basil and parsley until finely chopped. Add nuts and cheese, and drizzle the olive oil into the processor until you've achieved the desired consistency. Add salt and pepper flakes to taste and whirr a few more seconds. Use immediately, or store refrigerated and covered with a film of plastic wrap. May be frozen air tight for a couple months.