Use this vegan garlic scape pesto on pasta, as a marinade, as a spread in sandwiches or anywhere else [â¦] Like a green onion, you can slice them and use them to garnish an omelet or in a salad. Making vegan pesto is easy. Makes 1 ½ cups, or not quite two half-pint jars. They taste phenomenal when wrapped in bacon and cooked in a skillet over mild heat, but since eating bacon essentially undoes what eating green things does for my waistline, making pesto out of garlic scapes seemed like a better option. https://cooking.nytimes.com/recipes/1015301-garlic-scape-pesto They make this pesto a wonderful bright sauce that compliments many dishes. Before chilling, scoop the sauce into a glass bowl and cover it tightly with plastic wrap. The predictable and hopeful bulbs pulled from the soil in July, and about a month earlier with garlic scapes. Garlic, or rather hard neck garlic â the kind we grow here, gifts us with two harvests. Just last week, I made one batch with the first basil of the season, and another â the topic of todayâs post â  using garlic scapes. They taste like the green parts of a green onion. Scapes look rather deceptively like overgrown chives, but taste just like raw garlic. Garlic scapes are the flowerstalks of garlic plants. The pesto recipe Iâm sharing is the product of two wonderful recipes from Food52 and a kind hattip from my friend Josh (and I think this makes three Josh mentions in the course of 1 week. Theyâre like garlic essence, without the bite you back quality of a clove of raw garlic. The pesto will taste even better if you let it chill in the fridge for several hours (or overnight). Garlic scapes add an unusual but delicious twist! They taste just like garlic but have a spicer taste when eaten raw. I added some basil to balance the flavors a bit, along with walnuts, olive oil, and Parmesan. Garlic scapes definitely taste like garlic, but the flavor is very mild and almost sweet. I was recently at the farmer's market and came across some onion scapes. I have never cooked with them before so I did a little research on the internet and found that pesto is a common use of garlic scapes, so why not onion scapes. Recipe by Bjorn Bergman (one of the ski trip members!) It is a condiment par excellence. They are usually available from farmerâs markets during the summer and taste like mild garlic. Scapes are those whimsical curly wands that stretch their way to the sky in June, in Vermont anyway. With a food processor, making pesto is a snap â just trim the scapes and ⦠With a mild flavor (think scallions that taste like garlic). If you want a milder tasting pesto you can add some basil or spinach leaves to lower the zest while still having a great garlic flavor. Add the toasted walnuts, basil leaves, parsley, cheese and lemon juice. Garlic Scape Pesto Recipe. 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