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.