In-Season Recipe (early July): Garlic Scape, Basil & Kale Pesto

Fresh batch of scape, kale and basil pesto. Does it get any more delicious?

Fresh batch of scape, kale and basil pesto. Does it get any more delicious?

It’s scape season! Well, the tail end of it anyway. We have been loving using garlic scapes in place of garlic bulb for the last few weeks. FYI, for those who don’t know, the scape is a long curly stalk at the end of which grows the garlic flower. Scapes are harvested before the garlic actually flowers to encourage the garlic to direct energy to the bulb. And they are delicious. We’ve been putting them in curries, omelettes, stir fries, roasted veg, salads, marinades… you name it!

Curly garlic scapes, ripe for the picking (early July.)

Curly garlic scapes, ripe for the picking (early July.)

But the pièce de résistance has got to be the pesto. We harvested all of the remaining scapes in one big bundle to be sacrificed to the food processor gods to become a few precious jars of garlicy, basily, nutty goodness.

Pesto is a cinch to make. Here’s how I did this batch. (Note that all measurements are approximate… it’s all up to your tastes.)

Put the following in a food processor and blend until smooth:

- 2 cups garlic scapes (chop off the little seed pods first)

- 1 cup chopped kale

- 1 cup chopped basil

- 1 cup lightly roasted pine nuts

- 1 cup lightly roasted walnuts

- 1.5 -2 cups grated parmesan cheese

- 1 generous cup olive oil

- juice of at least 1 lemon (more if you love a lemon zing in your pesto)

- Lots of cracked pepper and dash of sea salt, to taste

This recipe yielded about 6 small jars, but it was so good that Benny insisted on snacking on it immediately with some tortilla chips (as pictured above.) You will too. Freeze what you aren’t using immediately. These small jars make awesome leave-behind gifts if you’re going to a friend’s for dinner or visiting a friend with a new baby.

While pesto is typically made with basil, I used a combination of garden kale and basil in this batch and it worked out famously. We are growing three varieties of kale:

Red Russian and Blue Curled kale (early July.)

Red Russian and Blue Curled kale (early July.)

We have four varieties of basil growing this year, although I must admit that I did buy some basil transplants at the Parkdale Market to supplement the rather meager number of basil seedlings that germinated indoors (from seeds harvested in 2012.) I think we have a Thai, an Italian, a purple leaf and a Greek basil.

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