Last summer I saw a recipe for garlic scape edamame hummus on Daily Garnish’s blog. Emily said she wanted to try something new since everyone makes garlic scape pesto. But I’d never even heard of scapes, love pesto, and was curious, so I googled garlic scape pesto and found all kinds of recipes! I had to try my own cheeseless version, which brings us to this recipe!
But let’s back up to talk about the scapes themselves. Have you ever heard of them? I hadn’t! Garlic scapes are only available in June and July, so they are a rare commodity. Scapes are the “flower” of the garlic plant, and by trimming off the green shoots it will divert the growth back to the garlic bulb.
Scapes have a super strong garlic taste, although they aren’t nearly like biting into a bulb of actual garlic! You can omit the spinach in this recipe if you want a really strong taste, but I like how the spinach mellows it a little bit, and also boosts the nutrition profile. I use the dry roasted, salted macadamia nuts from Costco (so dangerous to keep this bag around). They are a great sub for a more traditional parmesan—they have that salty nuttiness that you need, plus are rich and buttery—yum!
So head to your local farmer’s market or natural foods store quickly and grab a few bunches and get to blending! They’re season is almost over, but I have about 10 jars of this delicious pesto stashed away in my freezer now! Hopefully it lasts me at least part way into winter!
Can’t find scapes? Check out this recipe for a more traditional pesto using garlic and spinach!
Garlic Scape Pesto (probably makes enough for 2 pounds of pasta, depending on how “saucy” you like your pasta—the pictures of the long spaghetti probably aren’t saucy enough for my taste—end of the jar!—I like it a little more coated like the pics of the twisty pasta!)
1-2 bunches of garlic scapes (about 4 or 5 in a bunch), depending on your garlic preference—I like doubling up!
¼ pound spinach
½ c macadamia nuts (I like the roasted salted variety—if you use raw you might want to adjust your salt)
¼ c olive oil
½ t salt
pepper to taste
¼ c water (or more to get preferred consistency)
Chop off ends of garlic scapes and the bulbs on the opposite ends. Discard. Chop remaining scapes into 1 inch chunks. Place in food processor.
Add spinach, macadamia nuts, olive oil, salt and pepper to processor. Blend until well processed, adding water as needed/desired. Allow to sit for a bit to let flavors blend together. Enjoy with pasta, on a sandwich, roasted potatoes, etc.!
I love to hear from you! Please leave a comment on my facebook wall or send me an email at firstname.lastname@example.org.
I’m on Bloglovin’—follow me to make sure you don’t miss a post!