Garlic Scapes & Walnut Pesto Recipe
24. Jun, 2009 
6 Comments
So, I bet at least half of you are wondering, what are garlic scapes? Good question. I didn’t know myself until quite recently, and this was the first time I have ever eaten or cooked with them. The scapes are the top of the garlic plant. If you are growing garlic and you want to get a great harvest you cut off the top of the scape to give more energy to the plant and avoid it flowering. Also known under the term garlic flowers, they have a light garlic flavour and are similar to a green onion in texture. They are currently available at the farmer’s markets in Vancouver, so I picked some up and made a twist on a simple use for garlic scapes – a pesto.
This is my entry into this week’s Presto Pasta Nights, hosted by Kait at Pots and Plots . When I was in Toronto I was lucky enough to meet Ruth the writer from Once Upon A Feast, and originator of the Presto Pasta Nights . Next week I will be your host so please come back and check it out!
Garlic Scapes & Walnut Pesto Recipe
(serves 4)
1/4 cup walnuts
a dozen garlic scapes, roughly chopped
1/4 cup olive oil (approximate)
3 tablespoons Parmigiano Reggiano cheese, grated
salt and pepper
In a food processor pulse walnuts until finely chopped but not powder. Add scapes and pulse until combined, scrape down the sides and pulse again. With food processor going, stream in olive oil until you have a really thick consistency – I like mine like hummus. Add cheese, and pulse to combine, taste and adjust with salt and pepper, you will likely want a bit of both.
I served it tossed with a whole wheat pasta and a bunch of fresh chopped heirloom tomatoes.
More Delicious Pasta Recipes:Almond, Spinach and Cilantro Pesto
Pumpkin, Walnut and Zucchini Macaroni
Zucchini, Tomato, Peppers and Goat Cheese Pasta
Pistachio Pesto
Originally started as a way to document and learn to cook, the site chronicles my journey as I learn a few new things, create recipes, and have a disaster or two.
I had never heard of garlic scapes until I started my food blog! I still have never had them, but I keep looking for them!
I discovered these a few weeks ago at the Farmer's Market as well…AND I made pesto out of them too! We seem to be on the same page. I really like your blog. I'm going to do some exploring of it.
Fantastic dish! and I can't wait to see your roundup next week.
Thanks a bunch for hosting. We're on vacation so it might take another couple of days before I get a chance to letting everyone know.
This is my second year growing garlic and first time trying to cook scapes. They are WAY too strong to eat raw, and awfully fibrous. Trying to find what's the best part. Have I left them too long before harvesting?
I simmered some of them and found the actual flower to be delicious, but could not eat any of the stem.
How long can these flowers keep? I still have some dried from last year.
Bon appétit!
Paul
Ammo – I have heard that actually by the time they flower they may be too fibrous, I was lucky enough to pick some up when young. You want to harvest them when they are still curly otherwise they are likely too tough to eat.
I have also tried stir frying the stems with some tomatoes and zucchini and it was delicious, but again it was fairly young.
OK – I was worried I harvested them too young. They are indeed curly! I have about 200 of them, in 10 different varieties – some are VERY strong and spicy. They have kept well, on the kitchen counter, so I'll try again. I chopped one in 1/6" pieces and the texture was OK.
Summer has been very hot here in northern BC, and the garlic bulbs are about ready to harvest. What a great year in the garden!
I'll try making a recipe to freeze the scapes for later use. I have lots of basil and maybe this pesto recipe will work out! Thanks
Ammo