I love seasonal veggies and crazy lookin’ scapes excite me. They grow from the tops of garlic plants—a deliciously mild and tasty by-product. They taste fresh and bright. They’re extremely versatile.
I like to make them into pesto and it is not your Momma’s (or step-momma’s) 80’s-style pesto. All you really need are scapes. Forget the basil. Forget the pine nuts, and obviously, forget the garlic. Actually, some people use almonds or pine nuts, but I’m something of a purist. I keep it simple.
Parmesan or Pecorino
A little lemon
Or, you can roast them. Or just cut them up and add to a salad. Or in mashed potatoes. Or...
Dorie Greenspan freezes the pesto until the tomato season. She says they’re “stupendous together”. Mmmm!! Check out her link to see how she stores it and for more details on what scapes are, what to do with them and what they taste like.
Oh man, I wish we were making pizza tonight. What cheese goes with scape?