Have you ever been wandering around the farmer’s market and found yourself in awe of some of the vegetables being sold that you’ve never seen in a grocery store before? There are things from kohlrabi to chiogga beets that you can really only find at farmer’s markets. I used to find this kind of intimidating, but the more time I’ve spent getting to know different types of produce the more fun I have.
I still remember the first time I heard about garlic scapes. I was living in Boston with my sister and we wandered over to the Harvard farmer’s market where a little farm had set up their stand. On the corner of the table there was something that looked like an unbloomed flower that I’d never seen before. Being too embarrassed to ask I looked at the sign, ran home, and quickly googled what scapes are and felt like I’d missed out.
I am a lover of all things garlic. Typically, when a recipe calls for one clove I’m the person that reaches for two instead. I try not to write recipes that are overly garlic-y, but sometimes it can’t be helped. This is one of those times when it not only can’t be helped, but it’s totally worth the garlic breath afterwards.
I’m giving you fair warning: if you’re a pesto lover this may replace your beloved basil. If I’m being honest you won’t miss it either. This is a super simple recipe that’s nut-free and perfect for summer time. Add a big scoop to your hummus, toss tomatoes and cucumber with a little olive oil and the pesto, or use it in baked pasta. The possibilities are endless really!
Here’s what you’ll need:
1 bunch of garlic scapes (about 1 1/2 cups chopped)
1/3 cup olive oil (or however much is needed to get the necessary texture)
1/2 cup parmesan cheese, grated
Salt to taste
Place chopped scapes into a food processor.
Pulse 4-5 times until the scapes are very coarsely chopped. Begin to drizzle in olive oil slowly.
As the scapes continue to break down, add in parmesan and salt. Pulse the ingredients together. If additional oil is needed, add it at this point.
Once the pesto is smooth scrape it into an air tight jar and refrigerate for up to one week.