It’s time to google “scape recipes”. Other than making a fascinating looking bouquet, wearing them as bracelets (as my daughters have been known to do) and chopping one up instead of a garlic clove, I was still at a loss for how to use the artistic display of curlicuing shoots fall-planted garlic sends up this time of year.
To encourage the plant to focus its energy in the formation of the garlic bulbs forming under ground (as opposed to the seed pods contained in the scapes) I have been following gardening advice to cut off the scapes. With a basket full, I found this simple recipe online, and adjusted it like this:
Simple Vegan Garlic Scape Pesto
- Jar full of freshly cut garlic scapes (if you don’t grow garlic, you can find these at farmers markets in late spring and early summer)
- 1/2 cup walnuts
- 1/4 cup hemp seeds (good source of magnesium, zinc, iron, vitamin E and a great source of omega 3 essential fatty acids)
- 1 bunch of basil, leaves washed, removed and stems discarded
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
- chili pepper flakes (optional)
- With seed pods trimmed off, wash the scapes. Cut into match-length pieces.
- Place scape pieces, basil leaves, walnuts and hemp seeds in food processor bowl, and run processor until a paste is formed. Drizzle olive oil into bowl until desired consistency is reached.
- Adjust flavor with salt and pepper. Maybe a few chili pepper flakes for a touch of heat?
- Use as you would traditional basil pesto and pack up any additional in small air tight containers for the freezer.
Looking forward to tomorrow already: scrambled eggs with scape pesto for breakfast; scape pesto, fresh mozzarella and tomato sandwich for lunch, and pesto pasta, salad with pesto dressing or salmon with pesto for dinner…. a perfect destination for all those scapes!