This past winter holiday, we received a lovely card with a picture of a garden plot full of garlic and the caption, “Ajo up the Wajo!” (Ajo is Spanish for garlic.) This card was announcing a very sweet gift of a plot of garlic. Can I just say that this was the best holiday present ever?!?!?!
Well, that lovely plot has flourished! And this week we harvested some of the scapes.
These lovely plants have all the flavor of garlic and are great for pesto. I made a large batch, freezing two jars and keeping the other for a recipe I hope to share with you tomorrow.
Garlic Scape Pesto
The amount of pesto you make depends on how many scapes you have. I recommend about 6-8 for one good jar.
You should be able to purchase scapes at your local farmer’s market.
6-8 garlic scapes, cut into large pieces
1/8 cup olive oil
1-2 tablespoons lemon juice
1/4 cup nuts – pine, almond or walnuts
In a food processor, process all ingredients together, stopping occasionally to scrape the sides. Adjust ingredients as needed.
Store in a glass jar. Freeze for up to eight months.
Use like basil pesto on pasta.
Mix with eggs or in a frittata.