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Garlic Scapes

This is the flower stalk of hardneck variety garlic. You can use the whole scape, as you would a clove of garlic or a green onion. It has a mild garlic flavor. The scapes I have this year are from the garlic varieties Chesnock Red and Killarney.

garlic scapes


Garlic Scape Pesto

1 cup garlic scapes (about 8 or 9 scapes), cut into ¼-inch slices
1/3 cup walnuts or hazelnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and nuts in the bowl of a food processor and blend until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Scoop pesto into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

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