Garlic Scape Pesto

We keep growing the size of our garden but every year we wish it were just a bit bigger, and with more of our favourite things growing. It’s a good problem to have I suppose since there is room to expand. One of the staples for the last three years though is garlic. Admittedly I tried a new spot this year after the cherry tomatoes took over last years location and they haven’t loved it as much (though two plants came back in that spot though I have no recollection of planting them and they’re double or triple in size to the ones in the new location) and raspberries are soon to take over this location so… I guess we have some work for the fall as we look for a new spot to grow as much garlic as possible! 

It is always exciting to see the garlic shoots do their acrobatic thing as they curl over and announce themselves ready to be cut back and put their energy back into the bulbs. I think I love this even more because a vegetable with two uses, is better than one! In fact, we’ve been looking into a few other old varieties of plants that were more common in the middle ages that are rustic, multipurpose and easy to maintain – if you have any suggestions please let me know below, I love looking up plants for the garden!

But back to the scapes… In past years I’ve always meant to make pesto but I’d put them in the fridge and bit by bit they’d get used in other recipes throughout the week but this time I managed to finally make it happen and I’m so glad because it got used in salad, eggs and the inevitable, pasta even allowing us a no-fuss dinner plan when our neighbour joined us for dinner last night after yet another honey harvest (call it a matter of pride but I confess I don’t like entertaining people unless I’ve made the meal from scratch so this was great and even better that it came from our own garden!)

I was surprised that our scapes this year were relatively mild. Maybe it was because I put them in the fridge a few days first since I wasn’t ready to make it. I’m not sure, but regardless it was just right! I also used the opportunity to test out the mixing abilities of our new Babycook Néo steamer/mixer. It’s got a nice glass bowl and it seemed easier than pulling out the big mixer and I have to say, it was perfect for the job! Just the right size and everything got chopped up evenly and easily. Sorry Orion, we’re testing this out before you’re onto baby food… just to make sure it’s up for the job 😉

What are you loving from your garden this year? What new things do you want to plant in it for next year? I’m all ears and if you make the recipe below I’d love to hear what you though!

*Also thank you to Feedspot for including me in their 2018 top 100 French blogs list

Garlic Scape Pesto

Christina (Vine and the Olive)

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Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Main Course, Salad, Side Dish, Snack

Cuisine Italian

Ingredients

  

• 1/4 cups Pine Nuts
• 1 cup Scapes

  Roughly Chopped

• 1/2 cups

  Olive Oil

• 1/4 tsp Salt
• 1/4 cups

  Parmesan

  heaping
• 1/2 tsp Lemon Juice
• 1/4 cup Basil chopped
• Pepper to taste

Instructions

 

• Place pine nuts in a dry saucepan to lightly toast them, constantly shaking the pan so as not to burn them before placing them in the mixer.
• Add scapes, olive oil, salt and freshly grated parmesan with lemon and basil and mix on high until you get a nice fine texture. Taste and add pepper to your liking.
• Serve over pasta, on breads, pizza, as a salad dressing. Whatever you like! 

Keyword Basil, Olive Oil, Pine Nuts