I went to the Raleigh farmers’ market hoping to find cucamelons (the hunt continues), but I came home with garlic scapes instead.
I’m not even upset.
Until recently I’d never actually seen scapes in person. Moving to Raleigh has introduced me to what I like to call “unicorn produce,” and it’s been delightful. These scapes came from a family-run operation in Selma, NC — Kidd Farm — and I love them for two reasons: they practice sustainable agriculture, and they specialize in elephant garlic. They’ve grown elephant garlic for about 15 years and are one of the few local farms doing so. The giant elephant garlic bulbs first drew me to the stand, and as I approached I noticed the scapes. I was so excited I forgot to buy the elephant garlic. Womp womp. I’ll grab some next time.
I had no plan for the scapes until I was three-quarters of the way home, and then it hit me: pesto.
How different is this from the regular pesto I love?
If you love pesto as much as I do, you might think, “Don’t mess with a good thing!” and I generally agree. But sometimes tweaking a classic creates something even better. Traditional pesto contains basil, garlic, extra virgin olive oil, lemon, Parmesan, and pine nuts. This version keeps most of those elements, but I leave out plain garlic in favor of garlic scapes, and I swap pine nuts for lightly toasted raw sunflower seeds. Sunflower seeds are more affordable and lend a lovely nutty flavor and texture, making this pesto both budget-friendly and delicious.
How do you prepare garlic scapes?
Trim and discard the bulbous ends, wash the scapes, and chop them roughly. I researched whether the bulb is usable and learned its texture isn’t ideal for this application, so I discard it. They’re fun to look at — they remind me of hops — but the tender green stalks are what you want for pesto.
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Garlic Scape Pesto
Ingredients
- 1/3 cup raw sunflower seeds, lightly toasted
- 1/2 cup roughly chopped garlic scapes, bulbs discarded
- 1 cup fresh basil, roughly chopped
- Juice and zest of 1/2 a lemon
- 1/2 tsp kosher salt
- Cracked black pepper to taste
- 1/4 cup grated parmesan cheese, plus more, if desired
- 1/2 cup extra virgin olive oil
Instructions
Toasting the sunflower seeds
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Place a small dry skillet over very low heat. Add the sunflower seeds and stir frequently until they turn a light golden color, about 2–3 minutes. Remove from heat and allow to cool.
Make the pesto
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In a food processor or blender, combine the toasted sunflower seeds, garlic scapes, basil, lemon juice and zest, salt, and pepper. Pulse several times. With the processor running on low, slowly stream in the olive oil until the mixture is blended but still has some texture. If using a high-powered blender, pulse slowly to avoid over-pureeing.
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Taste and adjust salt and pepper if needed.
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Transfer the pesto to a jar and stir in the grated Parmesan until fully incorporated.
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For a thinner consistency, add a bit more olive oil.
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Seal and refrigerate for up to one week, or freeze for up to three months.
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Use the pesto on pizzas, sandwiches, grilled meats, vegetables, or toss it with hot pasta and a splash of starchy pasta water for a creamy herb sauce. Or simply enjoy it with crackers.
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