GARLIC SCAPES: Garlic scapes are the tops or flowers of the garlic plant. They can be used in any recipe or dish that calls for garlic. They are slightly milder than garlic. Use the whole length except about 1-2 inches from the bottom. That part can get quite dry and woody. They buld or top is the most flavorful. Keep them in your fridge. They will keep for about 2-3 weeks!
- Chop them up like a scallion, sautee them in a little olive oil or butter
- Dice them up fine and use them fresh in salads
- They are great in pasta sauces and also as a pesto
GARLIC SCAPE PESTO
Ingredients
* 1/2-1 cup fresh, washed basil leaves
* 1/2-1 cup fresh, washed parsley leaves
* 1-2 cups garlic scapes, both ends removed and chopped into lengths
* 2-3 Tbsps pine nuts (or toasted almonds or walnuts)
* 2 tsps salt (or more to taste)
* Freshly ground black pepper to taste
* At least 1/2 cup extra-virgin olive oil
* 1/2 cup Parmesan cheese, grated
Directions
1. Put the scapes, herbs, pine nuts, salt, pepper and cheese in the bowl of a food processor.
2. Process, adding the oil a bit at a time, until desired consistency. Taste and adjust the salt and cheese accordingly.
3. Use right away or store in an airtight container in the fridge - it should keep for about two weeks. You can also freeze any extra pesto in an ice cube tray and then transfer to a freezer bag for much longer-term storage.
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