Organic Garlic Scape Recipes
Fresh, tender, and only here for a short season. Try our Organic Garlic Scapes in these simple, yet delicious recipes!
Garlic Scape Pesto
Ingredients
• 10 garlic scapes (about 154 g / 5.4 oz), trimmed (weights are more accurate since scape sizes vary)
• 1/3 cup (44 g) pine nuts or sunflower seeds
• 1/3 cup (38 g) grated or shredded Parmesan, Asiago, or a Parmesan–Asiago blend
• Juice of 1/2 lemon
• 1/8 teaspoon sea salt
• Freshly ground black pepper, to taste
• 1/3 cup (70 g) extra-virgin olive oil
Instructions
1. Trim the garlic scapes by cutting off the bulb just below the flower head. If the stem end is woody (similar toasparagus), trim that off as well. Discard the bulb and tough stem ends, and reserve the tender, curly portions.
2. Place the garlic scapes in a food processor, arranging them around the center so they fit evenly. Add the pine nuts, Parmesan cheese, lemon juice, salt, and pepper.
3. Pulse until the mixture is coarsely chopped, stopping once or twice to scrape down the sides of the bowl.
4. With the food processor running, slowly drizzle in the olive oil. Continue processing until the pesto is smooth and well combined, about 1 minute.
Storage
Transfer the pesto to an airtight container or lidded jar and refrigerate for up to 1 week.
For longer storage, freeze the pesto in a freezer-safe jar or an ice cube tray. Once the cubes are frozen solid, transfer them to a zip-top freezer bag and store in the freezer until ready to use.
Garlic Scape Compound Butter
Ingredients
• 10 garlic scapes (about 154 g / 5.4 oz), trimmed and roughly chopped
• 1 cup (227 g) unsalted butter, softened to room temperature
• 1 tablespoon fresh lemon juice (optional)
• 1 teaspoon lemon zest (optional)
• 1/2 teaspoon sea salt (or to taste)
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley (optional)
Instructions
1. Trim the garlic scapes by removing the flower buds and any tough, woody ends. Roughly chop the tender portions.
2. Place the chopped garlic scapes in a food processor and pulse until finely minced. Scrape down the sides of the bowl as needed.
3. Add the softened butter, sea salt, black pepper, and, if using, the lemon juice, lemon zest, and parsley.
4. Process until the ingredients are evenly combined and the garlic scapes are finely incorporated into the butter. Alternatively, mix everything together thoroughly in a bowl with a spatula or fork.
5. Transfer the compound butter to a sheet of parchment paper or plastic wrap. Roll into a log and twist the ends to seal, or spoon into a small airtight container.
6. Chill for at least 1 hour before slicing or using.
Storage
Store the compound butter in an airtight container or wrapped tightly in the refrigerator for up to 2 weeks. For longer storage, freeze for up to 6 months. Slice off rounds as needed, or freeze in small portions for convenient use. The butter is excellent on grilled meats, seafood, roasted vegetables, potatoes, corn on the cob, pasta, or spread on warm bread.
Sautéed Garlic Scapes with Butter and Sea Salt
Ingredients
• 10 garlic scapes (about 154 g / 5.4 oz), trimmed
• 2 tablespoons (28 g) unsalted butter
• 1/4 teaspoon sea salt, or to taste
• Freshly ground black pepper, to taste (optional)
Instructions
1. Trim the garlic scapes by removing the flower buds and any tough, woody ends. Cut the tender stems into 2-inch (5 cm) pieces.
2. Heat a large skillet over medium heat. Add the butter and allow it to melt.
3. Add the garlic scapes and sauté, stirring occasionally, until they are bright green and just tender, about 5–7 minutes.
4. Season with the sea salt and freshly ground black pepper, if desired. Continue cooking for 1–2 minutes, until the scapesare tender-crisp and lightly browned in spots.
5. Serve immediately as a side dish or use as a topping for grilled meats, eggs, pasta, pizza, baked potatoes, or grain bowls.
Storage
Allow the sautéed garlic scapes to cool completely before transferring them to an airtight container. Refrigerate for up to 4 days. Reheat gently in a skillet over medium-low heat or in the microwave until warmed through. While best enjoyed fresh, leftovers also make a great addition to omelets, stir-fries, and salads.