Garlic scapes have a milder flavor than regular garlic. (Alicia Mazzara)

Dish of the Week: Garlic Scapes

When picking through the sea of papery, white garlic bulbs in the supermarket grocery store, it’s easy to forget that garlic was once a fresh, green plant growing in the earth. I’m reminded every so often, when I let a bulb of garlic go too long in my kitchen, only to later find it growing a little green shoot sprouting out of the top. As it turns out, the garlic stem or scape is also edible, with a milder flavor than the bulb. When the garlic is still in the ground, the scapes grow into fanciful curves and curls, but as the garlic matures, the stems straighten and become too tough to eat.

This week, you can pick up a bunch of garlic scapes at your local farmer’s market. Garlic scapes can be used in stir frys, roasted in the oven, or tossed on the grill. Another great way to enjoy your garlic scapes is by making it into pesto. From there you can toss it with pasta, spoon it over chicken or fish, or slather it on some toast. Here’s a tasty twist on the traditional basil pesto recipe:

Garlic Scape Pesto

4 garlic scapes, cut into 1″ pieces
8-10 large basil leaves
1/3 cup dry roasted peanuts (unsalted)
1/2 cup grated Parmesan cheese
juice of 1/2 a lemon
1/2 cup extra virgin olive oil
salt and pepper to taste

Blend garlic scapes, basil, nuts, cheese, and lemon juice in a food processor until finely chopped. While the processor is running, slowing pour the olive oil down the feed chute. Continue to process until a thick paste forms. Remove from processor and season with salt and pepper. Makes 1 cup.

Fresh pesto will oxidize if stored improperly. If you will be using it within the week, place pesto in an airtight container and top with a thin layer of olive oil before sealing and refrigerating. Pesto also freezes beautifully in an ice cube tray or plastic Ziploc bag.