Garlic Scape Pesto
Garlic scapes are the curly green shoots of garlic bulbs, harvested in late spring. Blending them into a thick paste with olive oil, nuts, and hard cheese creates a sharp, bright condiment that captures the intensity of fresh garlic without the harsh bite of a raw clove.
Wait for the curl
Scapes should be firm and vibrant green; if they have started to turn woody or brown at the tips, trim those ends off before weighing them. The quality of your oil is the dominant flavor here, so use a neutral or mild extra virgin olive oil.
- food processor
- rubber spatula
- chef's knife
- storage jars
What goes in.
- 1/2 lbgarlic scapes, trimmed and chopped into 1-inch pieces
- 1/2 cupwalnuts or pine nuts, lightly toasted
- 1/2 cupParmesan or Pecorino Romano, freshly grated
- 3/4 cupextra virgin olive oil
- 1/4 tspsea salt
Maintaining Texture
Use short pulses rather than running the motor continuously. You want a coarse, rustic consistency where the ingredients are fully integrated but still have a distinct bite.
The method.
Process the aromatics
Place the chopped scapes and toasted nuts into the food processor. Pulse until they reach a coarse, sandy consistency.
Incorporate the cheese
Add the grated cheese and salt. Pulse three or four more times to mix the ingredients evenly.
Emulsify with oil
With the motor running on a low pulse, drizzle the olive oil in a thin, steady stream. Stop as soon as the mixture reaches a thick, spreadable consistency.
Adjust seasoning
Use a spatula to scrape down the sides. Taste for salt; remember that the cheese is already quite salty, so add more only if necessary.
Other turns to take.
Lemon Zest
Add the zest of half a lemon during the final pulse to cut through the richness of the oil.
Soft Herb
Substitute one-third of the scapes with fresh basil or parsley for a more traditional pesto profile.
When it doesn't go to plan.
Press a small layer of olive oil on top of the pesto in the jar to keep the surface from oxidizing and turning dark green.
To freeze, portion the pesto into ice cube trays, then transfer the frozen cubes to a sealed freezer bag for easy access later.
Always toast your nuts in a dry pan over medium heat until they smell fragrant; it makes a significant difference in the depth of the finished paste.
The ones that keep coming up.
Can I use a blender instead of a food processor?
You can, but it is easy to over-process. Use the pulse button carefully or you will end up with a thin soup rather than a spreadable paste.
How long will this stay fresh?
Kept in an airtight jar in the refrigerator, it will remain bright and pungent for up to two weeks.
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