Garlic scapes are the curvy flower bud tops of hardneck garlic plants. I cut my scapes now to encourage larger garlic heads that I will harvest in July. The scapes have a wonderful light garlic aroma and make a great pesto on their own. They would also be great with a little olive oil and salt mixed in with a burger on the grill. I learned about these secret garden treasures fromChez Panisse chef Alice Waters in her book The Art of Simple Food……and it would be a shame just to compost them! More great scape recipes can be found at the Not Without Salt blog…..check it out!
Garlic Scape Pesto
1 cup grated Parmesan cheese
3 Tbsp. fresh lime or lemon juice
1/4 lb. scapes
1/2 cup olive oil
Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.