Garlic scapes are the long, curly, stringy, flowering stems from the top of the garlic plant that are usually cut off to ensure the plant’s energy goes into making the delicious garlic bulbs bigger. You may recognize garlic scapes from the farmers market or maybe you have more than what you know what to do with of your own! Whatever you do, do not throw these nutritious, delightful scapes away. Scapes are more delicate and have a milder flavour than garlic. They can replace garlic, onion or scallions in other recipes. They are a great source of fibre, magnesium, vitamin B6, vitamin C and selenium. Further, current research supports the role of garlic in enhancing immune function and improving health. Garlic is also being studied extensively for it’s potentially protective role from the development and progression of cancer and heart disease.

Garlic scapes work as a substitute for both the basil and garlic in traditional pestos. The garlic scape pesto can be spread on bread or crackers, served over pasta, on pizza, in salads, as a dip, the possibilities are endless.

Be sure to swing by The Granary to check out our extensive selection of nuts, seeds, oils and spices and get started on your pesto.

Garlic Scape Pesto
1 cup garlic scapes, chopped
1/2 cup of any nuts or seeds (pine nuts, almonds, cashews, walnuts, pumpkin, sunflower seeds or a combination of a couple)
1/2 cup of olive, flaxseed or Camelina oil
1 tsp sea salt
1/4-1/2 water
fresh pepper to taste

Combine the first 5 ingredients and blend in a food processor. You may need to scrape the sides down with a spatula part way through and blend again until an even paste is formed.
Add desired amount of water (more will make it creamier) and blend again.
Add pepper to taste and enjoy!

Makes 2 cups and will keep in the fridge for about 2 weeks or can be frozen for a few months.