Garlic Scape Pesto

Pesto is not just for basil anymore.  One of my favourite things on earth?  Meghan’s Coriander Pesto.

And when I read Dorie Greenspan’s post on garlic scape pesto, well, it just had to happen in my kitchen too.

So I’ve been waiting all winter long for the garlic scapes to pop on out of the ground.  I love their long, curly selves, and used them in everything from stirfries to curries last year, in place of regular garlic.  This year, it was pesto time.

The pesto’s flavour is hot and garlicky, but bright too from the lemon as well as the fact that we’re using the scapes instead of the cloves of garlic here.  Can you imagine a pesto made from garlic bulbs?  Yeeesh!  This is mild enough that you could use it as a bread, cracker, or veggie dip, mount it on toasts for a crostini, or use it in a pasta dish, but it’s still hot enough to make garlic lovers happy.  In fact, I’m doing my happy garlic dance for this one.

And what am I doing with this garlic scape pesto?  Well, I have a number of delectable ideas in mind, so you’ll have to stay tuned!  In the meantime, why not grab the last of the scapes and make yourself a batch?  I hear dinner calling . . . and it smells like garlic.

Garlic Scape Pesto

• 350g garlic scapes, coarsely chopped
• the zest & juice of 1 lemon
• 75 g (about 1/3 c.) mixed nuts — I used an almond, cashew & pistachio mix I had on hand
• 1/2 c. – 1 c. olive oil

Place garlic scapes, lemon zest & juice, nuts, and 1/2 cup of the olive oil in a food processor and blitz until smooth.  At this point check the consistency.  You may need to add more olive oil, a little at a time, until the mixture becomes a smooth pesto paste.

Store in jars, and eat with everything.

Submitted to Amy’s amazing and inspiring Slightly Indulgent Tuesday.