Just in time for Spring! Hard Neck Garlic, grown in the northeast and featured on GHL from Quail Hill Farm, located on the East End of Long Island, is a green garlic-like scallion. Scapes are slim, bright-green, foot-long shoots with a curled top that new garlic bulbs send up in Spring. Crisp and flavor-packed with an onion garlic-like taste. The scape growing season is very short, so you need to be on the lookout when available in spring.
So what to do with a garlic scape? Use in the same manner as you would use garlic or green onions. Chop and toss into sautéed vegetables, sauces, and grilled seafood. And, my favorite is chopped and used for making pesto.
Garlic Scape Pesto from George Hirsch Lifestyle TV series
Garlic Scape Pesto
makes one cup
chefgeorgehirsch.com | as seen on George Hirsch Lifestyle TV series
1 cup Garlic scapes, washed, dried, and chopped
1/2 cup packed fresh basil leaves, washed and dried
2 Tablespoons pine nuts, chopped
1 ice cube
3 Tablespoon grated parmesan cheese
3 Tablespoon extra virgin olive oil
Place garlic, scapes, and pine nuts in a food processor. Puree gently. Add ice cubes and basil and slightly grind. Do not over-grind too long, or you will actually be cooking the tender leaves. Add the olive oil and cheese and process until it makes a paste. Refrigerate until ready to use.
Use for more than pasta. Scape pesto is a great addition to salad dressing, topping bruschetta, poultry, seafood, grilled seafood, and vegetables.
Tips:
- Use good quality extra virgin olive oil.
- Great make-ahead dish for a work-week dinner crunch. Simply make the pasta and toss in refrigerated pesto sauce, top with grated cheese.
