What the heck are garlic scapes??

In the past two CSA pulls we’ve gotten “garlic scapes”. At first I thought I misread the item description, but I opened the box to find long green awkwardly curved alien tendrils. What sort of beastie has infiltrated my produce?! Enter the google machine…

Garlic scapes are the flowering stalks of the garlic bulb. This bit is removed in the spring to allow more of the energy and nutrients to go to the bulb underground for later harvest. Firm like an asparagus with a pungent garlic aroma and flavor. Interesting.

So, now that we all know what they are, in what manner can we eat them? The Crisper Whisperer has a lot to say about these greens and 7 different ways to prepare them. I chose to make the pesto. As she suggested, I’ve put it in the freezer to let it mellow. I did sneak a taste or too and it’s fabulously garlicky. Well done Whisperer.

• 1/4 cup pine nuts
• 3/4 cup coarsely chopped garlic scapes*
• Juice and zest of 1/2 lemon
• 1/2 teaspoon salt
• A few generous grinds of black pepper
• 1/2 cup extra virgin olive oil
• 1/4 cup grated Parmigiano Reggiano cheese

*Or use half scapes and half herbs such as basil, dill and chervil (I used all scapes, baby)

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you’ve defrosted it.