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The first CSA box of spring is always an exciting moment. What wonders will it contain? Will there be something I’ve never seen before? Will it be delicious? Well, this year the answer to both those questions was a resounding yes. I opened up my CSA box to find garlic scape pesto-31(among other items) a long, vine, snakey looking thing that my neighbor promptly named “serpent chives.” Facebook friends were kind enough to inform me that they were garlic scapes. According to the internet and, in particular, one of the Huffington Post’s “WTF, CSA?” series, the entire garlic plant is edible. While the bulb grows underground, the scapes are part of what grows above ground and is super delicious. Having determined that this offering was not, in fact, some creepy snake thing, I took a cautious taste of my garlic scapes. They were definitely garlicky, but with a bright, freshness about them. Okay CSA, challenge accepted. I’ll see your garlic scapes and raise you garlic scape pesto with spring onion and pistachio. Boom.

“So how’d the garlic turn out?” you ask.  Pretty darn tasty. Strong, but tasty. Sharp and bright: a lovely addition to pasta as a way to freshen up a heavier dish. Just maybe not a dish for date night. The garlic isn’t exactly subtle.

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3 1/4 oz Garlic Scapes
1 oz Green Onion (aka Spring onion, also from the CSA Box)
2 Tbsp Lemon Juice
1/3 C Pistachios
3 oz Parmesan Cheese
1 1/2 C Olive Oil (up to 1 1/2 C)
Salt & Pepper, to taste

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Trim the bulb and the ends off of the garlic scapes and put them in a food processor or blender with the green onion, ends trimmed as well, lemon juice, pistachios and parmesan cheese. Process, drizzling in the olive oil in increments. Check the pesto every so often while adding the olive oil until you’ve reached the texture and flavor intensity that suits you. Add salt and pepper to taste.

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Toss with some pasta, throw in a little more cheese and pistachios and dig on in. But remember, if you’re going to have some smoochies later on, make sure the recipient of said smoochies eats at least as much of the pesto as you do. It kind of levels the playing field.

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Garlic Scape Pesto with Green Onion and Pistachios
 
Recipe By:
Ingredients
  • 3¼ oz Garlic Scapes
  • 1 oz Green Onion
  • 2 Tbsp Lemon Juice
  • ⅓ C Pistachios
  • 3 oz Parmesan Cheese
  • 1½ C Olive Oil (up to 1½ C)
  • Salt & Pepper, to taste
Instructions
  1. Trim the bulb and the ends off of the garlic scapes and put them in a food processor or blender with the green onion, ends trimmed as well, lemon juice, pistachios and parmesan cheese.
  2. Process, drizzling in the olive oil in increments. Check the pesto every so often while adding the olive oil until you've reached the texture and flavor intensity that suits you. Add salt and pepper to taste.
  3. Toss with some pasta, throw in a little more cheese and pistachios and dig on in.
 

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