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!
[print_this]Garlic Scapes & Walnut Pesto Recipe
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