GARLIC SCAPE PESTO // the local food report

Garlic scapes. You see them everywhere at farmers' markets this time of year. But what do you do with them? Around here, we make pesto. Specifically, Ian Knauer's pistachio-laced garlic scape pesto from his beautiful cookbook The Farm. I don't own it, but my mom does, and for a while it sat on her coffee table. This recipe caught my eye right away—it's simple, and it does great things with a hard to use ingredient.


We use this as a spread on bread, rubbed onto a whole chicken, or tossed over pasta. It will keep for about a week in the fridge, and you can also freeze it if you want to have some on hand for the winter. 

10 large garlic scapes
1/3 cup unsalted shelled pistachios
1/3 cup finely grated Parmigiano Reggiano
fine grain sea salt and black pepper to taste
1/3 cup extra virgin olive oil

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor. Keep pureeing until the scapes and nuts are finely chopped. With the motor running, slowly pour in the oil. Season with more salt and pepper to taste.


Sara said...

Thanks for posting. I have not tried scape pesto with pistachios! Sounds wonderful.

Garlic scapes are a favorite of mine- they are truly double the fun because when you take the scapes you are helping the garlic grow too. Heidi Swanson has a garlic scape soup in her Super Natural Cooking- it is simple and delicious. From what I remember a couple dozen scapes sauteed in butter, add potatoes and broth- cook until potatoes are soft and add spinach. I used an immersion blender and then she recommends mixing in lemon juice and a bit of cream if you like. Salt & pepper. Great cold too!

Elspeth said...

Yum! Sara that sounds so good. I always love Heidi's recipes, so I'll have to check it out. The pesto is delicious on all kinds of things. As one man I spoke with said, "Anything but breakfast cereal." That's a true garlic lover!

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