Garlic scape season is fleeting, so here on the farm we covet these little gems. We welcome their arrival as they are a signal that the garlic we've planted is happy and healthy. Also we just love the way they shoot up out of the garlic stalk towards the sky and then perform a few loop-de-loops to let us know they're ready to pick.
This recipe is easy peasy and crazy good. You're going to love it, we promise! The tender at one end, crispy at the other scapes are a perfect match for the flavourful sun dried tomato pesto; it's a perfect happy hour snack! Note that this recipe is a little messy to eat, but it's totally worth a few mucky fingers.
Grilled Garlic Scapes With Sun Dried Tomato Pesto
¼ cup sun dried tomatoes packed in oil, chopped
1 garlic scape or half a clove garlic, chopped
1 cup loosely packed basil leaves, roughly chopped
¼ cup grated Parmesan cheese
1/4 cup pine nuts (optional)
1/4 cup extra virgin olive oil + more to thin if necessary
salt to taste
1-2 bunches of garlic scapes
2 Tbsp olive oil
flaky sea salt (or regular)
Blend the sun dried tomatoes, garlic, basil, pine nuts and Parmesan in a food processor and pulse until a paste forms. With the motor running slowly add the oil. Process until smooth, adding a touch more olive oil if necessary. Taste test and adjust seasonings as needed.
Preheat an outdoor grill to medium. Toss the garlic scapes with the olive oil until evenly coated. Place the scapes in a single layer on the grill (you may need to do this in batches) and grill until lightly charred on both sides, about 2-3 minutes per side.
Place scapes on a platter and sprinkle with flaky sea salt and serve with the pesto.
Left over pesto can be tossed with warm veggies, over pasta, or spread on a sandwich!