Thursday, August 9, 2012

Not this year...

I was going to make it, honestly I was. But things have been so busy here, what with farm work plus our busy season, that I just didn't have time.

What I'm referring to, of course, is garlic scape pesto.

When I got back from Portland last week, I saw that my garlic had formed impressive heads (scapes).

It was past time to lop them off so all the plant's energy would go down into the bulbs. It was my intention to turn those scapes into pesto per a recipe (copied below) I found online.

So armed with scissors...

...and a crate...

...I went through and nipped off all the heads.

Oops, missed one.

This is what I ended up with. The stems are wildly, deliciously garlicky in flavor.

So I brought the crate into the house, fully intended to turn it into yummy pesto. But such was not the case.

So... for all those who are a bit more organized than I am (or a bit less pressed for time), here's the recipe I would have used had I had the time to make pesto. If anyone tries it, let me know how it turns out!

Garlic Scape Pesto
Ingredients for about two cups:

9-10 garlic scapes, knobby seed-pods removed and discarded
1/2 cup roasted salted sunflower seeds
3/4 cup extra virgin olive oil
1/4 cup grated Parmesan cheese
Salt and Pepper to taste

Special Equipment – A food processor; a rubber spatula

Preparing the scapes - Rinse scapes in cold water, then roughly chop into half-inch pieces.

Processing — Pour scapes and sunflower seeds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.

With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.

Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.

This pesto can be frozen in air-tight containers for up three months.


  1. I love garlic pesto but didn't have time this year. I tried something new, at least to me. (I actually think I made it up, but then I remember Solomon.) I made green granulated (not quite powdered) garlic. I put the entire scape, including the flower, into the food processor and roughly ground it. I then put these chunks in the food dehydrator (and put that outside, pe-ew). They dried pretty quickly. I then whizzed the dried pieces in a blender jar until they could be sprinkled. I put some in a garlic spice jar and as soon as my people figured it out I started hiding subsequent batches (I have adult married children with their own kitchens who like my stuff). It will make an interesting Christmas gift this year - sort of flowery sort of mild sort of green and definitely delicious.

  2. My friend just gave me a jar of garlic pesto. We put a generous dollop in our pasta primavera and oohed and ahhed through the entire meal. I ordered some garlic to plant this fall that is known for producing generous scapes. I will have to make my own, she had to sneak that jar out when her husband wasn't looking. He eats it by the spoonful.