Garlic Scapes Pesto


Garlic Scapes Feature
This is one of my all-time favourite pesto recipes! Thanks to my friend Christine Stevenson and her husband, Romeyn  from Gaelic Garlic (Peterborough Ontario farmers market) !
She introduced me to these magical, somewhat lesser known ‘scapes’ ~ the slender green stems of the garlic plant, complete with the unopened flower buds.

Garlic, is one of the oldest known cultivated plants. It’s a member of the lily family, which includes onions, chives, shallots and leeks. Garlic, is one of my very favourite herbal medicines in the herbal apothecary. To learn more about healing garlic’s qualities, go HERE. 

“Garlic Scapes” impart a mild garlic flavour and can be enjoyed cooked or raw. Chop them into a salad or use in recipes calling for green onions or scallions.  They are delicious when sauteed with mushrooms, celery, peppers or your favourite veggies in a quick stir-fry and then pair extremely well atop whole grain or rice pasta or atop a dish of Spelt or Quinoa or other whole grain. I don’t tend to make a lot of soup in early summer but these tasty greens can also impart a kick to home-made vegetable broth or a light soup.
My FAVOURITE way to prepare the garlic scape remains:

Garlic Scape Pesto

1 cup grated Parmesan cheese (or Romano)
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes (110g)
1/2 cup olive oil

Puree scapes and olive oil in a food processor until smooth.
Stir in Parmesan and lime or lemon juice and add seasoning to taste.^

^ I didn’t add anything and it’s YUM!  There’s salt in the cheese, don’t forget!
Serve on bread, crackers or pasta – or as a dip for raw or grilled veggies.

I always make extra ~ and freeze it as below, in ice cube trays. Overnight in the freezer and then pop them into labelled freezer bags for easy access and a delicious + nutritious garlicky “pop” to  so many meals. They thaw easily and can be a super quick pasta sauce…..or tossed with BBQ veggies or …. stirred into your favourite grain dish. Limitless possibilities!

Today, when I made this pesto, I used Romano cheese, as that’s what I had on hand. Also, having purchased 2 lbs (!!) of Garlic Scapes at the St Lawrence Market, I had more than enough for 2 batches of pesto. With the 2nd pound, I ‘whirled’ them up in the food processor and added fresh lime juice, but left the cheese out. I used unsalted sunflower seeds instead and will label as such. Sometimes I leave out the cheese when planning to freeze a pesto, and add it later if wanted.
So… How do YOU use Garlic scapes? Or is this NEW for you?
It’s a short ‘season’.  Check em’ out. They are worth the ‘hunt’!
Green good wishes,


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