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Garlic Scapes and Pistachio Pesto (with fresh peas!)

June 27, 2013 by Jennifer Che 6 Comments

Garlic ScapesHello garlic scapes! How I’ve missed you.

What are garlic scapes?

A garlic scape is the stem and unopened flower of a garlic plant. Garlic scapes taste like garlic, but are milder and sweeter. They remind me of spring ramps in a lot of ways. They make a great pesto, largely because (again) you don’t have to separately add garlic cloves since the greens already inherently have that lovely, garlicky flavor.
Garlic scapes
I first encountered garlic scapes in my first ever CSA (back in 2009!), from ReVision Urban Farms, a great nonprofit program that works in conjunction with a women’s shelter to teach women real life work skills.

I thought they were great, but soon realized they were impossible to find in a traditional super market. Farmer’s markets are not always convenient to visit, so I just didn’t have a chance to buy them or even see them for years.
_DSC2585
Imagine how thrilled I was when I saw these beautiful, curly garlic scapes in my CSA box this past week (along with some fresh peas and other gorgeously colorful vegetables).
Garlic Scapes Pistachio pesto pasta
I immediately knew exactly what I was going to make.
pistachios
This recipe uses pistachios as the nut, which is great because pistachios are among my favorite nuts in the world. I only had salted pistachios on hand, which is fine. Just don’t add as much salt into the pesto itself.
Garlic Scapes Pistachio pesto
I’m one of those inexact type of cooks that just likes to throw everything into the food processor – even the oil! I cut up the garlic scapes a bit so that they would fit. Otherwise, just throw it all in!
Garlic Scapes Pistachio pesto
And then pulse until the pesto is well pureed. At this point, you can add salt and pepper to taste. If you used salted pistachios and a pretty salty Parmesan cheese, you may not even need to add that much salt.
Garlic Scapes Pistachio pesto
You can set some pesto aside if you want for future use, such as spreading on top of toast, serving with roasted vegetables, or eating with potatoes. The possibilities are endless. I put half in the freezer and tossed the other half with some simple bowtie pasta.
Fresh spring peas
Bryan and I then shelled the peas at the table and threw them straight into the pasta (yes, raw!). I loved how the sweet and slightly crunchy raw peas provided a fresh, summer-like contrast to the garlicky, herbaceous pesto.

Yum.

Enjoy!
Garlic Scapes Pistachio pesto pasta

Garlic Scapes and Pistachio Pesto (with fresh peas!)
source: adapted from epicurious

1/3 cup shelled pistachios
~ 10 garlic scapes (cut into sizes that can fit into your food processor)
1/3 cup grated Parmesan Romano cheese
1/3 cup olive oil
salt and pepper to taste
1/2 to 1 lb pasta (depending on how saucy you like your pasta!)
fresh peas, preferably still in the shell (optional)

Puree the pistachios, garlic scapes, grated cheese with olive oil in a food processor. Add salt and pepper to taste.

If making the pasta dish, cook pasta according to instructions. Toss hot pasta with the pesto sauce until well incorporated. Optionally mix in freshly shelled raw peas.

Enjoy!
Garlic Scapes Pistachio pesto pasta
Disclaimer: the vegetables from Siena Farms were purchased at a discount price.

©2009-2014 Tiny Urban Kitchen
All Rights Reserved

Filed Under: Boston, Pasta, Recipe, Vegetables Tagged With: CSA, farm share

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Comments

  1. Colleen says

    June 27, 2013 at 9:38 pm

    I have the Siena Farms CSA, too…I hope we get more garlic scapes next week so I can try this out!

    Reply
  2. Shannon G says

    June 28, 2013 at 3:34 pm

    just got scapes in our csa so this might be on the menu this weekend!

    Reply
  3. Jennifer Che says

    June 28, 2013 at 5:59 pm

    Fun! Did you get the summer or peak share?

    Reply
  4. Jennifer Che says

    June 28, 2013 at 5:59 pm

    Cool. Which CSA are you doing?

    Reply
  5. Shannon G says

    June 28, 2013 at 8:39 pm

    Trying out the large share from Enterprise Farm… the amount of greens have surely been challenging!

    Reply
  6. Colleen says

    June 29, 2013 at 10:36 am

    Just the summer. I wish we could get more, but we’ve moving out of the area at the end of the summer!

    Reply

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Welcome to Tiny Urban Kitchen!

JenChe

Hi, my name's Jen and welcome to my cooking, eating, and travel site! I am a Boston to Hong Kong transplant, born and raised in Ohio with parents from Taiwan. Feel free to head on over to the About page if you want to learn more about me, or just explore away, maybe starting with the Recipe Index or one of the travel pages! I hope you enjoy this site!
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