Garlic Scape & Walnut Pesto

We know this is a bit outside of your comfort zone, but we encourage you to check it out. Garlic scapes are a fairly unknown veg, especially here in the midwest. But have no fear, it’s not a difficult veg to understand. If you know how to use garlic, you know how to use garlic scapes.

Here is an excerpt and recipe from one of our favorite veggie resource books: Vegetable Literacy by Deborah Madison.

“If you have access to garlic scapes, you can sauté them and use them in a stir-fry or spring vegetable ragout with, say, asparagus and peas. Early shoots and thinnings are full of sweet garlic flavor, as well.”

Garlic Scape & Walnut Pesto

Those who fall in love with the curvaceous scapes are often determined to figure out a few uses for them beyond admiration. Here’s a garlicky puree based on scapes. Choose the most tender-looking ones and remove the flower bud. No extra garlic is needed. Spread the pesto on crostini, stir into soups, or toss with pasta or potatoes.

  • 6 garlic scapes, thinly sliced (about 1/2 cup)
  • 1/8 cup walnuts
  • 1/8 cup walnut or olive oil
  • 1/8 cup olive oil, or as needed
  • Sea salt
  • Parmesan cheese, for grating
  • Freshly ground pepper

Put the scapes and walnuts in a food processor (or blender) and pulse to break them up. With the motor still running, gradually our in the walnut and olive oils until the mixture is smooth, adding more olive oil if needed for a good consistency. Add 1/4 teaspoon salt, then the cheese, and pepper to taste.

Use immediately or cover and refrigerate for up to a week.

Makes about half a cup.

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