Spaghetti with Garlic Scape Pesto

by Leslie on June 29, 2011

After forcing Jolian to go with me to pick up garlic scapes at 7am yesterday, I figured he deserved to reap the benefits of his efforts at dinner. It seemed clear after some garlic scape googling that pesto was the way to go. The WWW raved about it and I thought it would be a safe bet.

I first fell in love with pesto in college. One of my friends came from an Italian family and would come back from breaks with big tubs of it that we would live off of for weeks. My affection for it has only grown as an adult. It’s so easy to make, I find myself turning to it more and more. I’m a big fan of basil pesto, scallion pesto, and spinach pesto, so I felt confident I was going to love garlic scape pesto as well. I’m happy to report it didn’t disappoint. It was absolutely delicious. The garlic scapes are much mellower than normal garlic, but really full of flavor and have a freshness that garlic lacks. It tasted very similar to a traditional basil pesto, just better, brighter. Jolian and I agreed – definitely worth the 7am bike ride.

Garlic scape recipe #1 was a success, now on to pickling the rest of my stash…

Garlic Scape Pesto

Slightly adapted from the Rucola Kitchen recipe

  • 7 garlic scapes
  • 2 cups basil
  • 1/2 cup Parmesan or Grano Padana
  • 1/2 – 3/4 cup olive oil
  • 1/4 cup pine nuts
  • salt and pepper

Toast pine nuts in a dry pan for a few minutes until lightly browned and set aside. Trim the garlic scapes removing the top flowery part and the rough cut end. Roughly chop them. Blanch in boiling water for a minute, then shock in ice water. Remove scapes from the ice water and add to the food processor along with the basil, cheese and pine nuts. Slowly add the olive oil to food processor as you blend until you reach your desired consistency. Salt and pepper to taste. Add to 1 lb. of cooked spaghetti.


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