Jun 26, 2011

The Gift of Garlic: Fettucine with Garlic Scape Pesto

What are those things and how do you eat ‘em? They’re garlic “scapes” – a garlic plant’s immature flower bud and stem. Farmers cut them early in the season to encourage growth in the garlic bulbs that will be harvested at summer’s end.  Fortunately for us, the scapes themselves are edible and delicious.  Similar to asparagus in texture, they’re slightly sweet and have a mild garlic flavor.  Scapes are great grilled whole, baked in quiches and on pizzas…but because they can become fibrous when cooked, I prefer to use them raw when possible.  A big batch of garlic scape pesto is a fantastic way to enjoy this early-season gift of garlic.

Too see the full instructional photo album, go to:  frankie makes garlic scape pesto on facebook.

You will need:

1/2 pound of garlic scapes (about 20 scapes)
1 cup of grated parmesan cheese
3/4 cups chopped walnuts
1 1/3 cups extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons kosher salt (you can use less if you prefer)
optional:  1/4 a bunch of basil

Roughly chop the scapes and put them in a blender or food processor.  Add about a cup of freshly grated parmesan cheese.  Add about 3/4 a cup of walnut halves.  Add 1 tablespoon of balsamic vinegar and 2 teaspoons of kosher salt.  Add 1 and 1/3 cups of extra virgin olive oil and blend in processor.  Basil is already available at my farmer’s market, so I added about 1/4 a bunch and blended that in as well.

Extra pesto can be stored in the refrigerator for at least a week, or in the freezer for months.