It is a condiment par excellence. The predictable and hopeful bulbs pulled from the soil in July, and about a month earlier with garlic scapes. Scapes look rather deceptively like overgrown chives, but taste just like raw garlic. They taste like the green parts of a green onion. They taste just like garlic but have a spicer taste when eaten raw. The pesto recipe I’m sharing is the product of two wonderful recipes from Food52 and a kind hattip from my friend Josh (and I think this makes three Josh mentions in the course of 1 week. Just last week, I made one batch with the first basil of the season, and another — the topic of today’s post —  using garlic scapes. They are usually available from farmer’s markets during the summer and taste like mild garlic. Because they’re so mild, you can use them raw or cook them. Garlic scapes are the flowerstalks of garlic plants. Recipe by Bjorn Bergman (one of the ski trip members!) If you want a milder tasting pesto you can add some basil or spinach leaves to lower the zest while still having a great garlic flavor. Makes 1 ½ cups, or not quite two half-pint jars. Garlic scapes add an unusual but delicious twist! Like a green onion, you can slice them and use them to garnish an omelet or in a salad. Garlic Scape Pesto Recipe. With a mild flavor (think scallions that taste like garlic). They’re like garlic essence, without the bite you back quality of a clove of raw garlic. More mature scapes will have a stronger taste then smaller scapes so keep that in mind when cooking. Garlic scapes definitely taste like garlic, but the flavor is very mild and almost sweet. Garlic Scape Pesto - Scapes are a wonderful Farmer's Market treasure I discovered last year. If you think garlic scape pesto tastes good on a cracker, just try it on hamburgers, pasta, chicken and fish! Scapes are those whimsical curly wands that stretch their way to the sky in June, in Vermont anyway. I have never cooked with them before so I did a little research on the internet and found that pesto is a common use of garlic scapes, so why not onion scapes. https://cooking.nytimes.com/recipes/1015301-garlic-scape-pesto Before chilling, scoop the sauce into a glass bowl and cover it tightly with plastic wrap. I added some basil to balance the flavors a bit, along with walnuts, olive oil, and Parmesan. I was recently at the farmer's market and came across some onion scapes. Making vegan pesto is easy. With a food processor, making pesto is a snap – just trim the scapes and … Add the toasted walnuts, basil leaves, parsley, cheese and lemon juice. They make this pesto a wonderful bright sauce that compliments many dishes. The pesto will taste even better if you let it chill in the fridge for several hours (or overnight). 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