Pesto of Garlic Scapes

By John, 19 June, 2018
Description
garlic scape pesto

This is a pungent blast of early-summer flavor!

People who grow garlic cut the scapes in June (in these parts) to prevent the garlic bulb from expending energy that might be better used in a hot skillet. 

One excellent use of these doomed shoots is to pound them into a pungent pesto, as described below. 

Yield
8 Servings
Preparation time
5 minutes
Ingredients
1⁄4 c Pine Nuts (toasted)
1 c Garlic Scapes (coarsely chopped)
1⁄2 Lemon (juice and zest)
1⁄2 c Extra-Virgin Olive Oil
1⁄2 c Parmigiano-Reggiano cheese (grated)
Instructions
  1. Toast the pine nuts for a few minutes in a hot skillet, until they get aromatic.
  2. Combine remaining ingredients in a chopper or small food processor, then add the pine nuts. Whir until well-blended. Add salt and pepper if you like.
  3. Cover and refrigerate for a few hours to let the flavors come together.
  4. Serve on freshly-cooked pasta!