This strange yet versatile vegetable looks more like Medusssa's hair than a pesto ingredient at first glance! Don't be fooled though- Garlic Scapes, which need to be clipped off of the Garlic plant before they flower and take energy away from the developing bulb- are a fantastic veggie to cook like a green bean. To maintain their strong, garlic flavour, this recipe makes use of them raw.
1 cup fresh Garlic Scapes (remove round flowery part, and cut into 1/4" slices)
1/3 cup walnuts and/or pine nuts
1/2 to 3/4 cup Olive Oil
1/4 to 1/2 cup parmigiano - grated
1/2 tsp sea salt
black papper to taste
Juice of 1 organic lemon
Process ingredients in a food processor, adding oil as needed until Pesto reaches desired texture. It will keep in a covered glass container in the fridge for about 1 week.
Enjoy it on crackers, with Brie, on Eggs or anywhere else you want to add the intensity and health of Garlic!