We have a good amount of wild garlic in our gardens, and other then looking pretty, I was never sure what to do with it. After some research, I learned that the options are endless!
Not only are the scapes (the curly tops that sprout up a month or so before you can harvest the bulbs) edible, they have such a fresh garlicky taste, you can eat them raw or fry them up with some salt and pepper. I enjoy adding them to stir frys too. Yum, yum, yum!!!
I have been craving pesto BBQ chicken for a while, and thought “scape pesto??” Turns out it is actually a thing!! There are lots of recipes out there that are very different, and I am sure very delicious! My recipe was purely based on what I already had in the house and let me tell you….I wouldn’t change a thing!
Garlic Scape Pesto (per cup of chopped scapes)
- 1 cup garlic scapes
- 1/4 cup Parmesan cheese
- 1/4 cup walnuts
- 1/3 cups olive oil
- Salt and pepper to taste
- Wash and roughly chop the stalks (separating the flowery tops) I cut mine at the point where the stalks started to feel tough. It is a little late in the season and they got tough about 4-6 inches down.
- Cut off the tops above the flowery bulbs. They have a spicy garlicky taste the added great flavour to the Pesto!
- Save the flowery bulbs to plant more garlic!
- Place scapes, cheese, walnuts, salt and pepper to food processor and pulse. Slowly add oil until you have a desired consistency.