Garlic Scape Pesto Recipe

My husband first introduced me to garlic scapes two years ago when he brought them home after seeing a recipe he wanted to try. This year was my first year making a pesto with them and it was delicious! It's definitely a must try!

But first...what is a garlic scape?

Garlic scapes are the stems and flower buds of hard neck garlic plants. They are long, curly, and green, and resemble scallions or chives. The end of the scape has a little bulge, which is actually a bud that would flower if left on the plant. The stem of the growing garlic is removed so that the remaining energy goes toward the development of the head of garlic, which is good because this helps the plant develop plump, full flavored garlic cloves. Garlic scapes taste like garlic, only spicier. You can find garlic scapes at your local farmer's market or co-op during the mid spring to early summer months. Their season is short so grab them while you can!

Ingredients:

20 Fresh or Frozen Garlic Scapes

1/4 cup Fresh Basil Leaves, Frozen

1/2 cup Cashews

2 Tbs. Grated Parmesan Cheese

1/8 cup Lemon Juice

3/4 Cup Extra Virgin Olive Oil

Directions:

Add garlic scapes to the bowl of a food processor and pulse until scapes are broken down into smaller pieces. Add basil and cashews and continue to pulse until mixed well and all ingredients are small. While the processor is running, add oil and lemon juice and process on high until a paste begins to form. Add parmesan cheese and process until fully mixed.

This recipe is delicious when made into a hummus, see below, spread on a BLT, on chicken or over pasta!

Notes:

- Make it a hummus and add 1 can of chickpeas, drained to the food processor.

-Freezing the basil will allow the food processor to chop the basil into smaller pieces

-Pesto freezes well, transfer to a freezer safe container to use at a later time.