Garlic Scapes are long green shoots that sprout from the top of the garlic bulb. They’re spicy and have a pronounced onion/garlic flavor. They can be used raw, grilled, roasted or sauteed. Generally found in late spring and early summer at farmers markets, they make a great addition to anything from meat, fish and poultry to salads and sauces. Here I’ve combined them with edamame to create a pesto for steak.
8-10 Garlic scapes diced and sauteed until just soft, then shocked in ice water
1/2 cup blanched edamame
1/4 cup toasted pine nuts
1/4 cup grated parmigiano reggiano cheese
1/4-1/2 cup extra virgin olive oil
1 tbls lemon juice
Salt and pepper to taste
Combine ingredients in a blender and pulse until semi-smooth. Add water 1 teaspoon at a time if pesto is too thick and won’t puree. Salt and pepper to taste. Refrigerate for 30 minutes prior to serving.