We’re in a heat wave here in the Greater Toronto Area (GTA) – it has been a long one with daytime temperatures around 30 degrees but with the humidity factored in, it feels like 40. But I had a handful of garlic scapes from the farm and they have a very short season. So I cranked up my oven and made pizza. This is my second batch of scape pesto this week – it is my favourite way to eat these vegetables.
Scapes are the flower growing out of hard necked varieties of garlic – we cut them back to get bigger garlic bulbs. They’re long and curly and have a mild garlic flavour that is delicious in pesto, grilled, in stir fries or anywhere you’d put asparagus or green beans.
The kids won’t touch them – they think they have a strong flavour – and they do have a unique flavour. They pick them out every time – even if I disguise them with green beans! So this pesto is just for the grown-ups. The kids have their own pizza with tomato sauce on it and Daiya cheese. It’s easy enough to split the dough in half and make them the kind of pizza they like.
For this recipe, feel free to adjust to your taste. Once you have the general concept, you can’t go wrong playing with the ingredients.
- a few scapes (6 or so)
- 1/4 cup of pine nuts
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- fresh basil (to taste – I like 1/2 cup if I can harvest it)
- 1 tsp salt
Put all the ingredients in a food processor and blend until finely chopped. Spread on pizza or mix with hot, freshly cooked pasta (try gnocchi).
I’ve paired my pesto with a cashew cheese, vegan bacon and asparagus. My daughter ended up loving this pizza with the pesto and cashew cheese!