Sun photo by Algerina Perna
June 17, 2009
The curly garlic scape made its appearance at many a farmers market this summer, confusing some with its curly, scallion-like appearance. The scape, which is the flowering, curly, central stalk of the garlic plant, has a pleasing, mild garlic flavor that translates well in this pesto. Try it on pasta or crackers or crusty bread.
1/4 pound garlic scapes, chopped into one-inch lengths (seed bulb portion and above discarded)
1/4 cup pine nuts
1/2 cup olive oil
1/2 cup grated Parmesan cheese
3 tablespoons lemon juice
1 teaspoon salt or more to taste
Puree scapes and nuts in a food processor until finely chopped. With the machine running, slowly add the olive oil until smooth. Stir in Parmesan, lemon juice and salt to taste. Serve on bread, crackers or pasta.
--Adapted from a recipe by Rita Calvert, which appeared in Edible Chesapeake
Per serving: 189 calories, 3 grams protein, 18 grams fat, 3 grams saturated fat, 5 grams carbohydrate, trace fiber, 4 milligrams cholesterol, 370 milligrams sodium