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Glorious Garlic Scapes!

The garlic scape season is very brief - if we're lucky they appear in all their wild, curly beauty in the farmer's markets for a month in mid June.

My favorite thing to do with them is to make this very simple pesto - it takes less than 10 minutes and freezes well to enjoy later in the summer. It's obviously delicious on pasta but I really love it on sliced, lightly grilled (or toasted) baguettes. A few of those; a cold glass of lemonade or wine ; an interesting book - that's the good life!

Garlic Scape Pesto     Makes about 1 1/2 cups

10 large scapes - cut into 1" pieces

1/3 cup unsalted pistachios

1/3 cup finely grated Parmesan (the best you can afford)

1/3 cup good quality olive oil

Pulse scapes, cheese and pistachios in food processor until a paste is formed - slowly add oil and a dash of pepper and seas salt

I make 3 or 4 batches and freeze it in ice cube trays - super easy to pop out a couple for a quick meal. Enjoy!

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The Great Scape

Scape Pesto sounds good. You could then freeze it and have it year round, maybe in a soup.

I usually use them like scallions, adding them to salads and such.


I use them in place of

I use them in place of scallions sometimes, too. But the pesto is my favorite way to utilize their subtle,sweet garlic flavor. I've kept it frozen for as long as 6 months and it's still been flavorful. It defrosts well -sometimes it might separate a tiny bit but a quick swirl of a fork remedies that. It's pretty delicious in a potato leek soup- really adds another dimension of flavor.


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