Garlic Scapes

Two years ago I posted about Garlic Scapes . Since then, we have moved the garlic bed and planted more bulbs. Since it is mid June, the time is now to trim the garlic to make the heads big and full (see previous post as to why this is important.

Garlic Scapes had been thought of as a by product of the garlic growing process until recently when they came back into fashion. We've been eating Garlic Scapes for a while and have found that far and away the best way to enjoy them is in a Garlic Scape Pesto. So easy to make, too. Just roughly chop some Garlic Scapes, add them to the food processor with a pinch of salt and then drizzle in olive oil until the pesto is smooth. You can add other stuff like chili flakes, but we like it simple with these three ingredients so that fresh garlic flavor comes out. We store the pesto in sanitized jars that we put in the freezer to enjoy yearround. A spoonful on the top of a pizza crust is wonderful and we love putting some in soups and marinades or using to coat veggies before they go on the grill.