Garlic scapes pesto
Did you know that you can eat the tops of the garlic, not just the bulbs? The curvy, firm stalk of the garlic plant, just before it flowers, is called the scape. It has the same garlic aroma, but a warm, gentle taste that is quite unique.
Makes: one cup
Start to table: 10 minutes
Ingredients
1 cup of roughly chopped garlic scapes (100g)
3 tablespoons of lemon juice (45ml)
2 tea spoons of white wine vinegar (10ml)
1/2 teaspoon salt (2.5ml)
1/3 cup olive oil (80ml)
1/2 cup toasted Walnuts (65g)
Method
Toast walnuts in a tiny amount of olive oil on medium heat in a frying pan for about 3-5 minutes. Avoid the pan getting too hot and smoking or the walnuts burning. All you need to do is gently heat both sides of the walnuts.
Take the walnuts out of the pan and put aside to cool.
Roughly chop the garlic scapes so they fit in the blender easier.
In the blender, add the remaining ingredients, walnuts, and garlic scapes.
Blend for a few minutes until mostly ground up and well blended together and resembling pesto.
Serve with pasta, on toast, with cheese, or as an alternative to basil pesto.
