Monday, June 21, 2010

Garlic Scape Galore

Garlic scapes are delectable vegetables that you probably don't know about if you don't grow them or shop directly from farmers. They are an early summer treat and if you're like me, they are testing my creativity in the kitchen. They are great on homemade pizzas, pasta, breakfast scrambles. However, in order to keep up with the supply of my weekly CSA, I've been coming up with new delicious ways to incorporate these tasty treats into more meals (recipes below). Any other suggestions?

{garlic scape & almond pesto}

10 garlic scapes, chopped
1/2 c of parmesan
1/2 c of olive oil
1/3 c of almonds, chopped

combine garlic scapes, almonds and cheese into the food processor and pulse a few times. Add olive oil, pinch of salt and pulse until desired texture. Taste and season with more salt if needed. Makes about 1 cup.

{garlic scape & basil butter}

this is amazing.

4 garlic scapes, chopped
small handful of basil leaves
1 stick of salted butter, cut into pieces

combine scapes and basil into the food processor and pulse until scapes are broken into tiny pieces. Add butter and mix until well combined. I then transferred butter mixture to a small bowl and sprinkled with sea salt and serve with a good warm bread (i prefer ciabatta).

{summer pasta with scapes}

Note: you can make this pasta with just about any summer veggie. I use whatever is fresh: cherry tomatoes, peas, basil, asparagus, you name it. In the following recipe I used cherry tomatoes and basil.

5-8 garlic scapes, chopped into 1/2 inch pieces
pasta of choice (i use farfalle)
1 lemon
one basket of cherry tomatoes, cut in half
handful of basil, chopped
parmesan cheese (i use about 1/4 cup, you can always use more or less)

Saute scapes in olive oil over low-medium heat for about 10 minutes or until tender. Season with salt & pepper. Meanwhile, cook pasta in a pot of salted water. When both the scapes and pasta are done cooking, transfer both to a large bowl. Add grated parmesan, lemon zest and lemon juice of one lemon, basil and combine. I then add olive oil and a small amount of pasta water to help incorporate flavors and sauce. Add tomatoes, salt & pepper and enjoy!


  1. Mmmm Cortney how delish! I adore your header , the sky is amazing.

    Come join in my Giveaway!

    Art by Karena

  2. I have been doing a very similar scape pesto stuffed in zucchini. I add lemon zest, basil, and breadcrumbs and then take the mixture and stuff it into scooped-out + halved zuccs. Bake at 375 for about 30-35 min. Delicious! A perfect light summer meal paired with a salad.


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