Garlic Scape & Cilantro Pesto
This summery pesto uses those curly-q stems from the garlic plant, called scapes, in lieu of garlic bulbs.
Ingredients
1 cup chopped garlic scapes (6 to 8 scapes, or about 1 bunch, cut into 1-inch pieces, tips removed and discarded)
1 bunch cilantro, leaves and stems coarsely chopped
½ cup raw pumpkin seeds, toasted and cooled
1/3 cup local cold-pressed sunflower oil
2 tsp. lime juice or apple cider vinegar
Salt and pepper to taste
Directions
Combine scapes and pumpkin seeds in food processor and pulse until coarsely ground. Add cilantro, lime juice and oil; pulse until evenly chopped.
Season with salt and pepper. Use within a week in the fridge or freeze.
Suggestions
Garlic scapes are typically in season around June and July and plentiful at the farmers market (or from friends who grow garlic!). At other times of year, you can make this pesto with minced garlic cloves, but use half as much since cloves are stronger.
Serve tossed with pasta and fresh grated Parmesan cheese, or try mixing 1/4 cup into alfredo sauce. Also fantastic on a hard cheese platter or in a grilled cheese sandwich.