Garlic is big big news in this family. Once our 1,000 or so (no exaggeration) plants go into the ground in the fall, one of the daily conversations among family members come the spring is ‘how’s the garlic doing?’ Like I said, big news.
One of the regular rituals that marks the season is the cutting of the scapes – the shoots that sprout from the top of the garlic plant that need to be trimmed in order for the bulbs to grow to their potential. No cutting means the garlic flowers and you end up with a tiny bulb. Well, it’s that time of year. Scapes can be spotted at any local farmers market right about now. I’m lucky enough to have access to a private stash.
Here is one of my favorite recipes, only available in July at my house, and sometimes for awhile longer if I get around to freezing some. It is pure garlic bliss on pasta, pizza, sandwiches, gnocchi and in omelettes. Super easy to make, try it yourself next time you see those scapes!
Garlic Scape Pesto:
1 large bunch of scapes
1/2 cup toasted pine nuts
1/3 cup olive oil
salt and pepper to taste
1/2 cup parmesan shavings
1 cup loosely packed arugula
3/4 cup loosely packed cilantro
Blend and your done! This freezes really well, I put a couple of tablespoons into several ziploc bags to keep on hand for a couple of months.
Here, I’ve mixed up a couple of spoons of pesto with some bacon bits and pasta. Gorgeous and so so so yummy. Try it!