In this recipe, scapes are combined with a small amount of basil to make a spicy, summery pesto that’s good in pasta or on toast with tomatoes and cheese.
By Bryan Picard
A garlic scape is the stem and flowering portion of the garlic plant. With the scape removed, a garlic plant will store more energy in its bulbs, making them larger and tastier. But another good reason to remove the scapes is that they’re full of flavour. I use them as I do garlic bulbs, to flavour sautéed vegetables and soups. Scapes can even be thrown on the grill. In this recipe, I combine them with a small amount of basil to make a spicy, summery pesto that’s good in pasta or on toast with tomatoes and cheese. Enjoy!
- Big handful of garlic scapes
- ½ cup hazelnuts, toasted
- ¾ to 1 cup of olive or grapeseed oil
- ½ cup parmesan, grated
- ¼ cup fresh basil
- juice of half a lemon
- pinch salt
- In a food processor or blender, mix all of the ingredients for a few minutes.
- Add more oil if needed. Taste and season with more salt and/or lemon juice.
Bryan Picard is a wild and homegrown food enthusiast. He lives in the Maritimes in Canada and has worked the kitchens as a cook and chef for the past ten years. He writes on his blog The Bite House.