Garlic scape, basil and almond pesto

Garlic scape and basil pesto

Garlic scape, basil and almond pesto on Instagram

If you follow Emmet Street Creations on Instagram, you know that I have been somewhat obsessed by a culinary delight known as a garlic scape. Last fall, I planted around 30 cloves of hard neck garlic in my garden for the sole purpose of harvesting the scape.

The garlic scape is the flower that grows from the bulb of hard neck varieties of garlic. As it grows, it forms a graceful curl.

Harvesting the scape allows the plant to put its energy into growing the bulb. The scape has a very mild garlic flavor and can be used in any way that garlic can be used. I’ve roasted them whole with a little olive oil, salt and pepper, diced them to add flavor to roasted asparagus and I’ve frozen a bunch for future use.

So far, my favorite way to use them is in pesto. You can make pesto with only the garlic scape, olive oil, pine nuts and parmesan. But, I love basil pesto so I incorporated basil as well. For a twist, I used almonds instead of pine nuts.

Garlic scape and basil pesto

10 to 12 garlic scapes, roughly chopped with the bulb removed

1 cup tightly packed basil leaves

1 cup chopped almonds

1 cup parmesan cheese

1/2  to 1 cup olive oil

Salt and pepper to taste

Add the first 4 ingredients to a food processor or blender. (I used my Vitamix.) Start blending on a low speed and gradually add the olive oil until the pesto is a creamy consistency. I ended up using the entire cup of olive oil but you may prefer less. If needed, increase the mixing speed to fully incorporate the ingredients. Add salt and pepper to taste.

You can serve this immediately on pasta, as a spread for bruschetta or as a fancy homemade pizza sauce. It also freezes very well. I plan to use my left-over pesto the next time I make my quick and easy pesto salad.

 

 

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