Taste the Freshness: Garden to Table Garlic Scape Pesto [Recipe]
June is the beginning of abundance in the garden, when our little acre reminds us she can support us with a never ending harvest of many kinds. I find myself taking breakfast, lunch and dinner outside as often as possible, breathing in the fresh air and listening to the birdsong while I ask myself how I got so lucky. Our little patch of earth has so much history hidden in its roots, but when summer begins again it is clear she knows precisely what she is doing when it comes to helping living things thrive.
Our neighbors grew up in our house, so we’ve been lucky enough to learn bits and pieces of what the land has accomplished in the past. This is how I know that the stone foundation of my home originally held up a beautiful chicken barn, and that rabbits were raised on the back lot. As we add our own stories to this history, I wonder too at the echoes of a less happy time before our even our neighbors came here, a time when lands were taken from the Wampanoag. How many feet have tread this earth before us and called it theirs? How much pain was inflicted on this very spot? Only the land remembers now.
One of the first ways I know that June has arrived is in the appearance of garlic scapes. Tiny white cloves planted way back in October have been waiting for this day to send their shoots high into the sky, the flowering stalks both otherworldly and beautiful as they twist and turn, narrow green tendrils dancing in the breeze that has yet to turn into the humid and stagnant air of full summer.
Garlic scapes aren’t something you can find in the grocery store, and while you may be able to find a single stall at your local farmers market that has them, their inventory will be short-lived. The season for scapes is small, a window of just a couple of weeks that adds to their novelty. Just another excellent excuse to grow them yourself as a side-effect of your garlic harvest.
There are two types of garlic you can plant; hard-neck or soft-neck. Soft-neck garlic does not produce scapes, so if you’re interested in trying this delicacy you’ll need to plant hard-neck varieties only. Hardneck varieties of garlic are divided into eight groups: Porcelain, Rocambole, Purple Stripe, Glazed Purple Stripe, Marble Purple Stripe, Asiatic, Turban, and Creole. Porcelain is considered the hardiest type of hardneck garlic and is highly recommended for novice gardeners in cold climates, producing big, beautiful bulbs with satiny white wrappers with a strong flavor. As I mentioned, you’ll need to do some planning ahead if you want to grow garlic. It needs to be overwintered, so you’ll plant it just before your first frost in the fall and then wait until the following summer to harvest the bulbs.
In the meantime, scapes offer a taste of what is to come - a preview of your garlic harvest that can help you to tolerate the long wait required when growing garlic. To me, it is a promise the land provides. Good things we grow are always worth the wait. And garlic scapes are one of the very best things of all.
I do like to devise as many ways as possible to extend our enjoyment of garlic scapes, and thankfully they are a versatile plant that makes it easy to preserve. I’ve tried just about every method imaginable, but by far my favorite way to use scapes is to make my garlic scape pesto recipe. This liquid gold is quickly scooped up by everyone who tries it, useful as more than just a pasta topping. It also stores incredibly well in this form, locking in the deliciously grassy and mild garlic flavor so that we can enjoy it as long as possible.
What are garlic scapes?
Garlic scapes are the flowering head of the hard-neck garlic plant.They are edible, and you want to cut them off the plant before they have a chance to flower so that your garlic bulbs can put their energy into the root instead, allowing the bulb to grow larger.
What month do you cut garlic scapes?
Garlic scapes are harvested in June, about a month before you harvest the garlic bulb. Garlic scapes twist into a corkscrew shape as they grow and ripen. You will know they are ready to pick when the scape has made almost one full twist. The flowering head should still be compact and small. You can pick them when they are smaller as well, you’ll just get a smaller yield. If you pick them later than this, they will be very tough to chew.
How do you cut garlic scapes for pesto?
The easiest way to cut garlic scapes is to snap them off at their natural breaking point with your fingers. You do not need clippers to harvest garlic scapes. Grab the scape close to the base where it meets the leafy part of the garlic bulb (leave the leafy bits intact) They will break off easily in your hand.
What part of garlic scapes do you eat?
You can eat the entire garlic scape. Some people prefer to remove the flowering head at the end, as it can get a little tough depending on how late you harvest them. For garlic scape pesto, it shouldn’t really matter since you are blending it up so I like to use the entire scape.
Do garlic scapes need to be cooked?
No, garlic scapes may be eaten raw or cooked.
What do garlic scapes taste like?
Garlic scapes are like the garlic cloves' more subtle, mild cousin. A light green crunch makes them a super fresh addition to salads and stir-fries.
What is the best thing to do with garlic scapes?
My favorite way to use garlic scapes is to make garlic scape pesto. It’s easy and freezes well. You can also chop it up and mix with cream cheese or butter for a flavorful spread, add to salads and stir fries and enjoy as a garden snack. I even put a little dollop with my cracker and cheese boards.
What does garlic scape pesto taste like?
Garlic scape pesto tastes like mild garlic with less spicy heat and a little bit of grassiness. You can control the acidity and flavor profile with the addition of high quality oils, cheese and nuts.
How long does garlic scape pesto last in the fridge?
With proper storage, garlic scape pesto can last up to 2 weeks in the fridge.
Can I freeze garlic scape pesto?
Yes, garlic scape pesto is an excellent way to preserve the fresh flavors of early summer for the whole year. You can freeze garlic scape pesto by filling an ice cube tray and placing in the freezer for individual portions, or freeze tablespoon size portions on a baking sheet, remove once fully frozen and place in a Stasher bag. I like to fill four ounce mason jars and freeze - just remember to leave room at the top of the jar as the pesto will expand slightly as it freezes.
Can you freeze garlic scapes raw?
Yes, garlic scapes may be frozen raw with no blanching required to enjoy all year long. They may also be dehydrated or dried and ground into a powder.
Are garlic scapes as healthy as garlic?
Yes, garlic scapes are healthy. Garlic scapes contain manganese, vitamin B6, vitamin C, and selenium.
What to use garlic scape pesto on
Garlic scape pesto is a super versatile ingredient to have in your fridge. Of course, it can be used on pasta, but one of my favorite ways to use it is as a spread on sandwiches or grilled cheese. You can also toss your vegetables in the pesto before roasting.
To make this garlic scape pesto recipe, you will need a food processor, blender or immersion blender to grind the scapes into a fine paste. I will break the scapes into smaller pieces before blending. They’re a pretty dry thing to put in a blender, so you’ll need to scrape down the sides a couple of times as you go. If you don’t have a blender you can finely chop the garlic scapes, but the effect will be slightly different and crunchier.
Supplies
Blender or immersion blender
Measuring cup
Tablespoon
Spatula
Jars for storage
Ingredients
2 cups garlic scapes (chopped)
1 cup sunflower seeds
1 cup basil
1 cup parmesan (grated)
1 cup olive oil
3 tbsp lemon juice
Salt and pepper to taste
Instructions
Grate the parmesan
Add all the ingredients to the food processor and blend until smooth
Taste and adjust the seasoning to your liking
Transfer to jars and store in the fridge for up to two weeks
Garlic Scape Pesto
Ingredients
- 2 cups garlic scapes (chopped)
- 1 cup sunflower seeds
- 1 cup basil
- 1 cup parmesan
- 1 cup olive oil
- 3 tbsp lemon juice
- Salt and pepper to taste
Instructions
- Grate the parmesan and roughly chop the garlic scapes
- Add all the ingredients to the food processor and blend until smooth
- Taste and adjust the seasoning to your liking
- Transfer to jars and store in the fridge for up to two weeks
