A great use for garlic scapes is to make garlic scape pesto
Recipe type: Canning
Serves: 1 ziplock bag full
½ C. Pine nuts (toasted)
1 Cup of chopped garlic scapes (chop small if possible)
1 teaspoon salt
2 Tbsp lemon juice
½ C. olive oi
½ C. Parmesan cheese (from Costco)
I toasted the pine nuts lightly until they just started to lightly brown. About 5 minutes and then cooled for 15 minutes.
In the food processor I added everything but the olive oil. I pulsed it about 5 times and realized I should have cut the scapes down more than I had. I ended up pulsing probably 25 times to get the scapes to a small enough size. It didn’t seem to hurt the size of the other items and didn’t make it into a paste which can happen if you pulse too much or too long. Note: I added the parmesan cheese because I used the Costco bulk pre-shredded kind and it was fairly long hard strands and I felt it would be fine in the food processor.
Add the oil through the top opening slowly as you pulse a final time.
My intent was to preserve these so I put them in a freezer Ziploc, squeezed out the air, and then flattened the bag. This accomplished two things: first it was easier to store in the freezer, and second I can break off a small piece at a time easier and keep the rest in the freezer.
This should store fine until garlic scape season next year!
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