Garlic Scape Pesto

Garlic Scape Pesto

If garlic scapes are new to you, you're in for a treat! A garlic scape is the flower stalk that grows up from a hardneck garlic plant. We cut them off so the plant puts all its energy into developing big, flavorful bulbs — and lucky for us, that means you get scapes in your box before the garlic harvest later in the season.

They taste like garlic, but spicier and bolder. And honestly? Pesto is one of the best things you can do with them.

This recipe comes together in minutes in a food processor and the flavor is loud and a little wild — a little goes a long way. Toss it with pasta, spread it on bread, dollop it on eggs, or stir it into soup. It's one of those things that makes everything better.

To make it: Toss your scapes, parmesan, nuts, and a squeeze of lemon into a food processor and give it a whirl. With the machine running, drizzle in olive oil until you hit the texture you like — chunky or smooth, both are great.

Freezer tip: Pesto freezes beautifully. Pack it into a Mason jar or spoon it into an ice cube tray for easy single-serving portions. You'll be so glad you did come January.

INGREDIENTS

• 0.34 lbs garlic scapes (trimmed) - you’ll receive 0.5 lbs in your share.

• 0.3 cups pine nuts (or toasted walnuts)

• 0.3 cups parmesan or asiago, diced or shredded

• 0.5 lemon, juiced

• 0.1 teaspoons fine sea salt

• 1 pinch black pepper

• 0.3 cups extra virgin olive oil

STEPS

1. Trim the scapes: Cut just below the bulb at the top and trim any woody ends at the bottom (like asparagus). Toss the bulb and tough ends — keep the curly middle part.

2. Pulse everything together: Add the scapes to a food processor, twirling them around the center so they fit. Add 0.3 cups pine nuts (or toasted walnuts), 0.3 cups parmesan or asiago, diced or shredded, the juice of 0.5 lemon, juiced, 0.1 teaspoons fine sea salt, and 1 pinch black pepper. Pulse until the mixture starts to break down, then scrape down the bowl.

3. Drizzle in the oil: With the processor running, slowly drizzle in 0.3 cups extra virgin olive oil. Keep processing until everything is well combined and as smooth or chunky as you like — about one minute.

4. Store or freeze: Transfer to a jar or covered container. It'll keep in the fridge for up to a week. To freeze, pour into a jar or spoon into an ice cube tray — once frozen, pop the cubes into a zip-top bag so you have easy single portions all winter long.

NOTES

A little goes a long way — this pesto is bold! Try it on pasta, pizza, crostini, sandwiches, potato salad, or eggs. Pine nuts are traditional but pricey — toasted walnuts work great and you'd never miss them. Recipe makes about 1¼ cups total.