A garlic scape is the stem and flowering portion of the garlic plant. With the scape removed, a garlic plant will store more energy in its bulbs, making them larger and tastier. But another good reason to remove the scapes is that they’re full of flavour. I use them as I do garlic bulbs, to flavour sautéed vegetables and soups. Scapes can even be thrown on the grill. In this recipe, I combine them with a small amount of basil to make a spicy, summery pesto that’s good in pasta or on toast with tomatoes and cheese. Enjoy!
Yields about 2 cups
• Big handful of garlic scapes
• 1/2 cup hazelnuts, toasted
• 3/4 to 1 cup of olive or grapeseed oil
• 1/2 cup parmesan, grated
• 1/4 cup fresh basil
• juice of half a lemon
• pinch salt
In a food processor or blender, mix all of the ingredients for a few minutes.
Add more oil if needed. Taste and season with more salt and/or lemon juice.