The rain has delayed our early summer produce harvest here in Upstate New York. But one thing you can find an abundance of are garlic scapes — the green stringy top of hard garlic. Garlic scapes have a deliciously pungent garlic flavor blended with a fresher greens taste. You can roast or sauce them up, or you can use them the same way you’d use garlic. My favorite way to use fresh garlic? All the pesto and tapenade. But what’s better than one kind of herby garlic spread? Three! Today I’m sharing three delicious variations of garlic scape pesto!
One: Garlic Scape + Artichoke Tapenade
My favorite way to use a jar of artichokes is to pulse them into a chunky dip/spread. For this variation, combine 4 garlic scapes, 1 jar or can of artichoke hearts, olive oil, white wine vinegar, salt, pepper and chili flakes in a food processor. Pulse the mixture until desired level of smoothness is achieved, adding olive oil as needed. Serve immediately, or store in a jar with a layer of olive oil on top.
Two: Garlic Scape + Kale Pesto
An easy way to use up the last few leaves of a head of kale is to blend them into a pesto. If you’re skeptical, note that you actually can’t even taste the kale! Simply combine 3 garlic scapes, 2 or 3 small kale leaves (with stem removed), 1/4 cup fresh basil, sea salt, pepper, a splash of white wine vinegar and as much olive oil as your heart desires in a food processor. Pulse until it begins to turn smooth, then add about 1/4 cup of sunflower seeds or pine nuts. Continue processing until desired consistency is reached, adding oil as necessary.
Three: Radish Green + Garlic Scape Pesto
This variation is identical to the kale pesto, but instead of kale use the green tops of radishes! This is a great way to reduce food waste.
Note: I don’t love parmesan cheese, so all of these recipes were cheese-less and thus vegan friendly! Your an add parmesan if desired, or your an add a sprinkle of nutritional yeast for a veg-friendly cheese flavor!
Best Ways To Use Pesto:
- On top of crusty bread slices
- Layered under brushetta
- As a pizza sauce
- As a pasta sauce
- Mixed into scrambled eggs or omelets.
- With cheese and crackers
- On salads
- On meat or fish
- With pretty much anything
Tips for Storing Pesto:
- Keep pesto in a small jars and always cover the top with olive oil before placing back in the fridge to prevent oxidation.
- Freeze pesto during the summer when herbs and garlic scapes are in season for easy eating during the winter.
Drop a comment below and tell me: Whats your favorite way to eat pesto? Have you tried garlic scapes before? I’d love to hear your thoughts on all things pesto!
Thanks for reading, and as always I wish you a joy-filled day!