Garlic scapes are the flower stalks produced by hardneck varieties in spring. When the scapes are newly budded, they provide a delightfully subtle garlic flavor and tender crunchiness when used in pesto, pastas, omelets, salads and soups. -- Abby Mandel
This recipe by Abby Mandel originally appeared in The Chicago Tribune.
Can be kept several days refrigerated. Use as other pestos on pastas, vegetables, salads, rice or spread on small toasts or crackers.
- 1/4 Pound garlic scapes, cut in small pieces
- 1/2 Cup extra virgin olive oil
- 3 Tablespoons fresh lemon juice
- 1/8 Teaspoon crushed red pepper flakes
- 1 Cup grated Parmesan cheese, preferably Parmigiano-Reggiano
- Salt to taste
Step 1: Puree 1/4 pound scapes with 1/2 cup olive oil, 3 tablespoons lemon juice and 1/8 teaspoon red pepper flakes in blender or processor.
Step 2: Stir in 1 cup grated Parmesan cheese. Adjust salt.