If you’ve ever spotted a bunch of curly green stalks at your local farmers’ market in early summer and wondered what they were, you’ve likely met the garlic scape. These twisty stems are the flower stalks of hardneck garlic plants, snipped off in June so the plant can focus on growing a plump, flavourful bulb underground. But don’t toss them aside: garlic scapes are a seasonal treat in their own right.
With a mild, fresh garlic flavour and a tender crunch, scapes are as versatile as they are underrated. Think of them as somewhere between a green bean and a green onion, but with a garlicky kick. You can chop them into a stir-fry, whirl them into a pesto like the recipe below, or pickle them for a punchy snack. In Ontario, they show up for just a few weeks in early summer, making them a fleeting but delicious celebration of the local growing season.
One of the easiest (and tastiest) ways to use garlic scapes is to turn them into a bright-tasting pesto. It’s quick to make, keeps well in the fridge, and adds a seasonal twist to everything from pasta to sandwiches.
Garlic Scape Pesto
Recipe courtesy of All Recipes
Prep Time:
10 mins
Total Time:
10 mins
Yield:
3 1/2 cups
Ingredients:
- 1 pound garlic scapes, cut into 2-inch pieces
- 1 ¼ cups grated Parmesan cheese
- 1 cup olive oil
- 1 tablespoon lemon juice
- ground black pepper to taste
Directions
- Blend garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.
- Taste and adjust seasoning: add more lemon for brightness, olive oil for a looser texture, or a pinch of salt if desired. Store in an airtight container in the fridge for up to a week.
