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Garlic Scape Pesto

These late spring treasures are the flower stalks found on members of the Allium family-onions, leeks, chives and garlic.  These green tendrils are cut by the farmers to allow the garlic bulb to mature.  You can simply sauté them like asparagus in olive oil or butter.  Or as one cook said, you can try the Macdaddy of them all-pesto.

Puree 1/2 cup of thinly sliced garlic scapes with 1/4 cup of walnuts and 1/2 cup of olive oil.  Add 1/4 cup of parmesan cheese and salt and pepper, to taste.

 

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