Posted (Michelle) in Recipes

Garlic scapes are a CSA and farmers’ market specialty that I look forward to every summer. I usually collect them over the course of a few weeks (they keep for quite a while), then make a batch of pesto with basil.

5 garlic scapes
1 bunch Genovese basil
1 Tbsp toasted pine nuts
1 Tbsp grated Parmigiano cheese
salt and pepper to taste
1/2 cup extra-virgin olive oil

Finely chop scapes, basil, and pine nuts in a food processor. Add cheese, salt, and pepper. While food processor is running, slowly drizzle in olive oil.

Toss with pasta, cheese, and shaved summer squash (as seen below), or use it on roasted potatoes, scrambled eggs, or anything else you think could use a lightly garlicky kick.