Imagine my delight on Saturday morning, while cruising through the farmers’ market, when I saw a big bin full of garlic scapes. Imagine the increase in that delight when I read the tag on the box that said they were free for the taking! I grabbed a big bag full, not entirely sure what I would do with them all, but knowing it would be wonderful.
My first inspiration for the scapes was Dorie Greenspan’s recipe for garlic scape pesto. After a few minutes standing over a whirring blender, I had the most beautiful spring green sauce, ready to spoon over some spaghettini. Later this afternoon, I’ll be making an even bigger batch of the pesto to freeze. This way, I can enjoy the crisp taste of the fresh scapes through the rest of the year, long after they aren’t giving them away at the market.
1 cup garlic scapes, cut into inch-long pieces
1/2 cup Parmesan cheese
1/3 cup sliced almonds
1/2 cup olive oil
salt & pepper
In a blender or food processor, pulse together the ingredients until they resemble an almost-smooth paste.
If the blender stalls, and the pesto stops turning, slowly pour in more olive oil through the hole in the lid. Once there is enough liquid, the pesto will start to churn and chop again.
Once the texture is to your liking, taste and season with salt and pepper as needed.
Spoon over pasta to serve, or use as a sauce with fish or chicken.
The pesto will keep, refrigerated, for about a week. I keep mine in a small glass mason jar.
To keep the pesto for longer, freeze spoonfuls of the sauce in an ice cube tray. Once solid, dump the cubes into a freezer bag, squeeze out as much air as possible, and return to the freezer for future use.