Garlic Scape Pesto

From Gardening

This is the first year we have tried growing garlic, and just as we were pleasantly surprised by chive blossoms, garlic scapes were a completely new phenomenon to us. A few weeks before garlic is ready to be harvested, new shoots come out of the plant and curl around, and a blossom starts to form. If you harvest these off before they bloom, they can be a tasty treat. Please see our gardening blog for information on harvesting the garlic scape.

I originally had thoughts to just saute some up so we could really taste them, but then I came across a pesto recipe and decided to go that direction instead, not knowing how powerful the scape would be. I got the recipe idea from a video posted by Grow! Cook! Eat!, although I will post what I actually did below since I didn't follow their recipe exactly.

From Gardening

Garlic Scape Pesto
6-8 garlic scapes, roughly chopped
1/3 cup toasted hazelnuts, skins rubbed off as much as possible
1/2 cup parmesan cheese
1/2 tsp kosher salt
olive oil

Whirl the scapes in a food processor until evenly and finely chopped. Add hazelnuts (any nut, but that's what we had!), cheese, and salt until combined. Leave processor on and pour olive oil in a steady thin stream until it is the texture you desire. We leave it somewhat chunky (and less oily) and just thin it out with pasta water; it is a little healthier that way.

We tossed about half the recipe with a pound of pasta and some fresh snow peas, because that was what was on hand.

Actually, I used about double this many scapes, and that was super sharp garlic overkill, so I'd recommend less!!! I'm going to try baking the rest on fish or in a pizza and see if that mellows out the sharpness a bit. Scapes are not shy!!

Chive Blossoms

From Gardening

I am not sure where I first came across the enlightening information that chive blossoms could be eaten. But we had a bunch come up in the garden this spring, so I was determined to try them out. I found recipes where they were deep fried or even sauteed, but I wanted to make sure I could still taste the delicate oniony flavor.


I'm not sure I'd call the flavor that delicate, actually. I munched on a few completely raw, and they pack a punch! I mixed them in with the eggs for this omelet as well as sprinkling them on top. The havarti cheese inside was a nice balance, and a few diced up chive stems. Simple but delicious!


I wish I had goat cheese on hand because I think its tartness would be really great with the chive blossoms. But they were good sprinkled on cream-cheesed rye toast too. I always feel like I'm eating something elegant when I have something with edible flowers in it. Considering the time of year they come out, they might be a great idea for tea sandwiches too.