Recipe by Anna Hewitt
Makes about 1 cup

Garlic scapes are the stems that hard neck varieties of garlic produce before the bulb is ready. Removing the scape, a curly bright green stalk, allows the plant to grow a larger bulb of garlic. Available before garlic is harvested, scapes have a milder flavor and can be used as a substitute for garlic or whenever you want garlic flavor. Green garlic, early season garlic which looks similar to green onions, can also be used in this recipe. Spinach, kale or other sturdy greens can be used instead of arugula.

10 garlic scapes
1/2 cup grated parmesan cheese
1/2 cup toasted almonds or walnuts
2 cups lightly packed arugula leaves
About 1/2 cup olive oil

Chop the scapes into one-inch pieces. Place the scapes, parmesan, nuts, and arugula in the bowl of a food processor and pulse until everything is chopped and almost paste-like. With the motor running, pour in the olive oil. If you want a thinner pesto, add more oil. Season with salt. Serve tossed with pasta, spread on bread or crackers, on pizza or anywhere else you would use pesto.

Comments are closed.