The scape is the flower stalk of the garlic plant. In Ohio, it appears from mid to late June. You have to cut it while it is curling and before it straightens up and fully flowers, as otherwise the scape will become tough and chewy and the garlic plant will put all it’s energy into the seeds/bulbiles instead of into the garlic bulb. The scape tastes…. garlicky.
10 medium garlic scapes (pencil width and long), chopped small (adjust quantity depending on size).
approx. 1 c. olive oil
3 tablespoons pine nuts, walnuts, or pecans (optional)
1 1/2 cup asiago cheese, grated, or 1 cup parmesan (get the real stuff, not the “in a plastic shaker” parmesan).
Mix olive oil, nuts, and scapes in a food processor. Transfer to a bowl and mix in the cheese.
Serve over pasta, top with sliced and sautéed cherry tomatoes, olives, red and yellow bell pepper.
Serve as a topping on pita bread or crackers.
Put on anything that you would put pesto on.
May cause severe allergic reactions in vampires.
(Many variations of this recipe can be found all over the web).