It’s that time of year again! My garlic is growing great guns and I was just out in my garden enjoying a little quiet time snapping off the squiggly garlic scapes growing out of my garlic so the energy is focused back towards the garlic.
Garlic scapes are a treat for me and I look forward to them every year. Not only are they cool looking but they taste awesome too. I not only use my pesto for an easy pasta sauce, I mix it with mayonnaise and use it for a topping on chicken sandwiches, and/or mix with sour cream or cream cheese and use as an easy dip.
I freeze small containers and go through them over the year. Let me tell you, there is nothing like pulling frozen pesto out of your freezer in the middle of winter and having a fresh chicken sandwich!! It makes winter a just a bit easier to deal with!
- 1 pound garlic scapes
- 1 cup grated Pecorino or parmesan cheese
- Olive oil (about 1/2 to 1 cup)
- 2 Tbls lemon juice (optional)
- ½ cup Pine Nuts or Walnuts (optional)
- Chop garlic scapes into 3 inch lengths. Put into food processor with a metal blade and process until pureed. Add the cheese and nuts, then process until smooth. Add lemon juice then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic.
- Store in an air-tight jar, covering with a thin layer of olive oil. You can keep in the refrigerator for up to 2 weeks or freeze and use all year long.
- You can also freeze in ice cube trays for little individual servings but I go through too much for that!