I cut the garlic scapes today to make pesto.
All of the garlic is in the side garden this year, some next to the house and some in the middle bed near the lilac bush. Big difference in the growth with the warmth of the house pushing that garlic further ahead. Some of the scapes by the house were pretty far along before I cut them today. Oops. But many varieties were still tender and small.
Garlic Scape Pesto
4 cups coarsely chopped scapes
2 cups thyme & greek oregano leaves (I use these because we always have plenty at scape time)
2 cups walnuts
1/2 cup to 3/4 cup olive oil
4 Tbs lemon juice
2 teas salt (we usually also salt at the table – increase to taste)
35 cranks on the pepper mill
Process to a fairly smooth pesto consistency in the food processor. Stir into pasta & vegetables for dinner.
Freezes well. This batch filled nearly two ice cube trays – we use two cubes to make a pasta dinner for two, so 12 or 13 batches to use through fall and winter!