Scape Pesto

 Garlic cloves planted in October, anywhere in the garden are the first leaves to show in spring. In early June, here in Syracuse, the scapes suddenly appear, ready to make flowers - the scapes need to be cut to ensure large garlic cloves. The scapes are delicious chopped and sautéed in dishes where you traditionally use garlic. Also scapes make a delicious pesto. This scape recipe is perfect. I’ve used radish leaves mixed with a few basil leaves as an alternative. Can be frozen.

Ingredients

8 garlic scapes ends trimmed and scares roughly chopped.

1/4 cup pinenuts

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

Salt 

1/4 Parmigiano Reggiano cheese

1 1/2 oz basil leaves, approximately 1 bunch

Ground black pepper

1/2 cup extra virgin olive oil

Directions

In the bowl of a food processor combine scapes, pine nuts, 

lemon juice and zest, season with salt,

Pulse, scraping down sides halfway through with a

flexible spatula, until scapes and nuts are broken down into small pieces, 

about 1 minute. Add basil and pulse until finely minced, about ten 1-second

pulses. Add extra virgin olive oil in a steady thin stream. Taste and add salt and 

pepper as needed

Can be used right away with linguine or spaghetti, or frozen.