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A Fresh Look at Garlic Scapes

Sarah Breckenridge, producer

A dollop of garlic-scape pesto on eggs-in-a-hole. Everything is better with a runny golden egg yolk!

Photo: Jennifer Perillo

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Garlic scapes are one of those foodie bandwagons I just can’t seem to get on. Everybody’s all excited about them when they show up at the farmer’s market, but when I get them in my CSA box share all I can think is “great…more super-garlicky pesto.” The problem: their crunchy texture never seems to soften to crisp-tender when I cook them, so I’m left grinding them up into a pesto that always overwhelms my pasta.

But this twist on garlic-scape pesto from In Jennie’s Kitchen has me inspired to meet those crunchy scapes with a fresh perspective. Jennifer Perillo uses potent pistachios in place of pine nuts as a sweet counterpoint to that intense green-garlic flavor. Even better, she dollops the pesto on a toasted golden egg-in-a-hole. I finally have inspiration for those reedy garlic scapes that I know are headed my way.

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Comments (6)

sbreckenridge writes: Jennifer, thanks for the hostess gift idea...now I can also pawn my scapes off on someone else!
BrickOven: I don't grow them myself, but the scapes I get in my CSA share seem to be cut after they've curled a bit. Posted: 1:58 pm on June 22nd

xposvx writes: Great idea, but when should the scapes be cut for the best results...as soon as they appear or after they've curled a bit? Posted: 2:39 pm on June 21st

Ladyfish65 writes: A fine way to use garlic scapes! Posted: 8:33 am on June 21st

JenniferPerillo writes: This pesto also makes a tasty hostess gift. I brought some to a friend's house over the weekend to pair with grilled rib-eyes, and it was a hit. Posted: 12:53 pm on June 14th

Pielove writes: Great idea-- and you reminded me that I need to go trim the scapes on the garlic I'm growing in my Earthbox. I never know what to do with the scapes either... Posted: 3:36 pm on June 12th

LisaWaddle writes: Great idea! Pitstachios are a natural. Posted: 12:58 pm on June 11th

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