Last week we had garlic scape pizza (I forgot to take a picture but trust me, it was amazing) and this week I made pasta with garlic scape pesto and fresh peas from the garden. The garlic itself is lovely because it’s never moldy or soft like storebought can be but the flavor is much the same. The garlic scapes, however, are amazing and are reason enough to grow your own garlic in and of themselves.
Garlic Scape Pesto:
In a food processor, puree 1 1/2 cups coarsely chopped garlic scapes (flowers removed), 1 cup coarsely grated Parmesan cheese, 1/3 cup pine nuts, pinch salt, pinch black pepper, 1 tablespoon lemon juice, and enough olive oil to make a sauce consistency.