Most days hearing the words “garlic scape” will send me into orbit faster than just about any two words in the English language, thanks to a gentleman I once knew who lived to pontificate about cows nibbling on garlic scapes. Precious doesn’t begin to cover it. But here in Vermont, ALL I want to talk about are garlic scapes. They’re the green shoots or stalks that grow out of the garlic head and are much milder in flavor without the bitter bite. My sister-in-law Kate likes to chop them up in salads, which I love. My new favorite discovery, however, is garlic scape pesto! I bought a jar from Singing Cedars Farmstead at the Dorset Farmers Market on Sunday and am smitten.
We’ve tossed it with mozzarella and farmstand cherry tomatoes, and slathered it on toast.
And today, I made an epic sammie with garlic scape pesto, sliced turkey, cherry tomatoes and swiss on toasted whole grain. If you have a favorite garlic scape pesto recipe, I’d love to try it when we get back home. I’ve found a few inspirations online (some with pinenuts, others with almonds) so hope to be able to perfect this new fave.