Garlic scapes are a fairly new product you’ll find at farmers’ markets, and many people wonder what to do with them. I recently shared several ideas about what to do with garlic scapes (the best: toss chopped garlic scapes with a pint of cherry tomatoes, fresh thyme, olive oil and salt and pepper, and sauté, roast or grill). Here’s another suggestion, while garlic scapes are in season for another week or two: Make pesto.
I thought that two seasonal flavors—peppery arugula plus green and spicy garlic scapes—might play well together in a pesto recipe. Turns out, they do.
This recipe yields three 4-ounce jars of pesto; I put two jars in the freezer and plan to toss the remaining pesto with some fresh asparagus, peas and homemade gnocchi for dinner tonight, maybe with a little bacon too.
arugula and garlic scape pesto recipe
3 cups (lightly packed) arugula
6 or 7 garlic scapes, chopped (a rounded 1/2 cup)
1/2 cup good quality olive oil
2 Tbsp. toasted pine nuts
1/4 tsp. salt
1/4 cup freshly grated Parmesan cheese (see Note)
Place all ingredients in the bowl of a food processor and pulse until well combined and pureed.
Note: If you plan to freeze this garlic scape arugula pesto, omit the Parmesan and add it when you're ready to use.
