This is our second year growing garlic. I have written about garlic before here and here. Fresh garlic from the garden (or farm stand/farmers market) is on the list of produce way better than the grocery store version. It is up there with tomatoes in August. We have also discovered the wonders of the garlic scapes. The scapes are these curly stems that grow up the the center of the garlic plant. It looks as if a flower will bloom from the end. It is best to cut the scape off so that the plants energy will be focused on the garlic bulb. It is very edible and defiantly tastes like garlic, but not as strong. I experimented with pesto.
Garlic Scape Pesto
Ingredients
- 1 lb garlic scapes, cut in to pieces about 2 inches long
- 1 cup olive oil
- 1/2 cup almonds
- 1/2 cup Parmesan cheese
- salt to taste
Directions
- Place all the ingredients into the food processor and blend well.
I served the pesto over pasta. I also mixed a tablespoon of pesto with 1/4 cup vinegar (apple cider or red wine) and 1/2 cup of olive oil to make a great salad dressing.
