Garlic Scape Pesto
In the late spring/early summer, farmers and gardeners trim the tops of their garlic plants to help produce plump garlic bulbs, With just a month or so left of growing to go, it is vital that the bulb retains the bulk of the plant’s energy. Fortunately for us, these trimmings, known as garlic scapes, are delicious!
For a snack, I usually cut them into 1 1/2 inch pieces, toss them with olive oil, salt and pepper, and roast them for about 10-15 minutes at 375 degrees. But, when my mother-in-law gave me a bunch from her garden this week I decided to try garlic scape pesto for the first time and found a great recipe on Food52.com. The pesto is pretty simple to make, and very delicious, although it is quite pungent so a little goes a long way. We just had it on a toasted baguette, but I bet it would be awesome tossed with pasta or with scrambled eggs.
