When spring approached this year, I was determined to not let the hyper-seasonal produce pass me by at the farmer's market. As such, as soon as I saw sugar snap peas, ramps, overwintered broccoli rabe, green garlic, asparagus, and the like, I immediately grabbed them. I also kept my eyes out for items that I otherwise don't see as I knew they would probably also be hyper-seasonal specialities.
That heightened awareness led me to pick up garlic scapes, which didn't quite look like green garlic or scallions. When I came home, Cook's Illustrated helped me figure out what garlic scapes are and how to properly allow their simple flavors to shine.
Adapting the Cook's Illustrated approach with a New York Times recipe led me to create an easy pesto, that while somewhat bland and chunky, was a satisfying weeknight meal.
Garlic Scape Pesto
Ingredients:
- 9 garlic scapes, roughly chopped
- Approx. 1/3 cup olive oil, with more on hand to reach the consistency you want
- Approx. 1.5 oz. parmesan, roughly chopped
- 1/2 cup ricotta
- 2 servings cooked pasta
- salt and pepper, to taste
Directions:
- Pulse together the scapes, olive oil and parmesan. Add more olive oil if desired for a thinner pesto.
- Season with salt and pepper to taste.
- Toss with cooked pasta and ricotta, and serve.
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