Garlic scape pesto
For a few weeks in spring the garlic sends up curly green scapes, and we snap them off so the bulbs fatten. This is what to do with them.
🌱 Spring⏱ 10 minutes🍽 serves 1 jar
Ingredients
- 1 bunch garlic scapes (about 10), woody tips trimmed
- A big handful of parsley or basil
- 50g parmesan, grated
- 50g almonds, walnuts or sunflower seeds, toasted
- Juice of half a lemon
- 120ml olive oil
- Salt
Method
- Rough-chop the scapes and blitz with the nuts until gravelly.
- Add the herbs, parmesan and lemon juice; pulse while streaming in the oil. Keep it a little coarse.
- Season, taste, adjust — scapes vary from mild to mighty week to week.
Milder and greener than regular garlic — spoon it over new potatoes, stir through pasta, or spread under a poached egg. Keeps two weeks in the fridge under a film of oil, and freezes brilliantly in ice-cube trays for the depths of winter.
From the garden: garlic scapes, parsley