Garlic Scapes

by

Chef Brandi Presents:

Garlic Scapes

Garlic scapes are grown from the garlic bulbs, they are harvested early and if they are left unharvested, they will bloom flowers when the plant reaches full maturity. Scapes are ready about 4 to 8 weeks before the garlic is ready for harvest, which allows you to use the rich flavor of the garlic without wasting any part of the plant. To harvest the scapes, wait until the center stalk is fully formed and has started to curl thancut the stalk as close to the plant as you can without cutting any of the plant leaves.

Now that you have harvested your scapes, there are a few things you can do with them. You can pickle them and add them to salads or, you can use my two of my favorite recipes for scapes.

Scape Pesto

Ingredients:

  • 1 cup garlic scapes, cut into 1” pieces
  • 1/2 cup fresh arugula
  • 1/3 cup cashews, almonds, or pine nuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan cheese
  • 1/2 teaspoon lemon juice
  • Sea salt and pepper, to taste

Directions:

  1. In a food processor, process the garlic scapes and arugula for 30 seconds.
  2. Add the nuts and process for another 30 seconds.
  3. Slowly drizzle in the olive oil as you continue to run the food processor.
  4. Add in the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adjusting the salt/pepper as desired.

Serve it over pasta, on chicken, as a substitute for mayo in a cold pasta salad or with any poultry or vegetable-based sandwich.

Scape Hummus:

Ingredients:

  • 1/3 cup chopped garlic scapes
  • 15oz can cooked chickpeas drained (save 1 Tablespoon of juice from Can) juice of 1 lemon
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt plus more to taste

Directions:

  1. In a food processor, pulse garlic scapes, juice from chickpeas, lemon juice and salt.
  2. Add chickpeas and blend until smooth adding olive oil as you go..

Enjoy! Chef Brandi.