If you do, then you’re one up on me. I had never seen, nor heard, of garlic scapes until this year. The top part of the garlic bulb, scapes are suddenly turning up in blog recipes all around the internet. Chef’s that I follow on instagram are serving them crispy atop fish. They are trendy and (dare I say it?) hip.
It seemed that pesto was a pretty popular way that folks use these curly guys, and it was a good choice. By cutting the amount of basil found in more traditional pesto recipes, and using garlic scapes in place of both the basil and the garlic, this pesto has a milder (and I think more palatable) flavor. Using almonds rather than pine nuts gave it a wonderful creamy consistency.
Use it to top pasta, grilled bread, vegetables, fish, or poultry. Thin it with a bit of water to use it as a salad dressing. It is truly versatile.
*Before I give you the recipe, I want to draw your attention to the stunning serving board used in these photos. This board was custom handmade for me out of curly maple by Emily at Board and Bread. Her work is beautiful and the craftsmanship is amazing. Order any piece and you will not be disappointed!
garlic scape pesto
5 garlic scapes, sliced into 2-3 inch pieces
4-5 fresh basil leaves
1/2 cup almonds, toasted
1/4-1/2 cups olive oil
1/4 cup fresh grated parmesan cheese
salt and pepper to taste
Add scapes, basil leaves, and almonds to a food processor. Pulse until combined. Add parmesan cheese and pulse to mix. While the food processor is running, add 1/4 cup olive oil in a steady stream. Check to see if it is a smooth consistency. Add more olive oil if necessary. Season with salt and pepper to taste. Store in refrigerator.