Garlic Scape Pesto

My second big find at the Copley Square Farmer’s Market was garlic scapes. Garlic what? The scapes are the immature flower stalks of the plant. I had seen them on Oh She Glows, and then found another great write up on The Hungry Mouse. These are some unruly plants! But I am not sure how long they’re in season locally, so you must look for them right this minute.

I modified the recipe a bit, and then spread the pesto on top of goat cheese on a toasted whole wheat baguette. The pesto is tangy for sure, but it was offset by the creamy goat cheese and made a fantastic lunch with a big salad on the side.

5 garlic scapes, washed and cut into smaller pieces
2 T pine nuts
1/4 c. freshly grated Parmesan
3 T olive oil
2 T lemon juice

Blend in a food processor until it reaches the desired consistency.

3 thoughts on “Garlic Scape Pesto

  1. I keep seeing these at the market, but I haven't tried them yet. Maybe tonight is the night! That pesto looks great!


  2. You tagged this as an appetizer, but with just a few more delicious bites I imagine your garlic scape pesto dish turning into a meal


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