Garlic scape pesto is a rustic symphony of gorgeous flavors. Garlic scapes are the violins in this pesto symphony, the under tones of salty fat of the pancetta and umami depth of the Parmesan both accentuate and tame the sharp scapes showing up as the cellos. The almonds offer a deep rustic crumble that builds on the texture of scapes (kind of like violas), and finally the mint adds a bright note that ties it all together (maybe like a perfectly timed flute–but really I’m out of my musical depth. This pesto works equally well as part of this stunning goat cheese torta or for Friday night family dinner.
At this time of the year garlic scapes are everywhere; if, however, you don’t know how to use them, they can be a little tricky. They have an almost spicy green-garlic taste and a slightly woody texture. If you get a whole bunch of scapes, you can start by making this pesto, but you can also use them in fried rice, grilled them or roast them under meat (we like them roasted under this rack of lamb), or even use them to make your own garlic-herb salt.
Notes
Note about Garlic Scapes
Garlic scapes vary in flavor and the more intense ones can taste like hot garlic. It’s worth cutting off a bit of a one to see how much spice you’ve got to work with. If they taste particularly strong, use fewer. If they’re milder and sweeter, you can add a couple more. Do note though that combining the scapes with toasted almonds and pancetta does tame the them a bit.
Note about Pancetta
While the pancetta fat helps to moderate and refine the garlic scapes, but you don’t actually need them. They can be omitted to turn this into a vegitarian meal. If omitting, consider sprinkling some salty freshly toasted bread crumbs on top for a little extra texture.
Key Ingredients
garlic scapes
pancetta (optional)
basil
almonds
mint
Parmesan
extra virgin olive oil
Garlic Scape Pesto– Recipe
Serves 6 when served with a pound of pasta. Special Equipment: Food Processor. Takes about 20 minutes to make.
Ingredients
- 1 pound of pasta (whatever shape/size you desire)
- 6-8 medium sized garlic scapes
- ½ cup unsalted almonds (skins on)
- 5 ounces good quality Parmesan cut into 1-2 inch cubes
- 2-3 cups basil leaves (4-6 ounces)
- 1 cup spinach (or mix of parsley and spinach)
- 1-2 springs of mint (optional but so delicious)
- 4 ounces diced pancetta
- 1/3-1/2 cup extra virgin olive oil (or to taste)
- 2-4 tablespoons half and half or cream (optional)
Step One
Set large pot of generously salted water on the stove to come to a boil over high heat.
Step Two
While water heats, make the pesto. Heat a large skillet over medium heat and add a drizzle of oil. Add almonds and toast until they start to smell and just take on color (you don’t want them to get dark brown spots). Once toasted, remove nuts from pan and set aside to cool.
Step Three
Return the same pan to the stove top (no need to clean it) and turn heat to medium. Crisp the pancetta cooking for about 5-7 minutes. The goal is to render some of the fat and get it crispy without drying it out. Once glistening and crispy, remove pancetta from pan and place on a paper towel to cool. Pour off hot oil into a small heat proof bowl. Set aside.
Step Four
Trim any dried out ends of the garlic scapes (usually about the bottom ½ of an inch) and add them to the bowl of the food processor. Process, pausing to scrape out the bowl, until scapes are well minced. Remove from bowl and set aside. Add 1 inch hunks of Parmesan cheese to the bowl process until cheese is the texture of coarse sand. Remove Parmesan and add it to the same bowl with the scapes. Set aside. Next, pack the processor bowl with the cleaned and de-stemmed basil, spinach, parsley and mint. Pour the Parmesan, scapes, and toasted almonds on top of the greens. Drizzle ¼-1/3 cup of extra virgin olive oil over top and process the mixture, pausing to scrape down the bowl and add more oil as necessary. Set aside pesto and boil pasta according to package directions.
Step Five
Once pasta is al dente, scoop out 1 cup of salted pasta water, and drain pasta.
Step Five
Add 1-2 tablespoons of the pancetta fat or olive oil to the bottom of the pot that pasta was cooked in (plus, if desired, 2-3 tablespoons of cream or more extra virgin olive oil). Add pasta back into pot and stir to coat with oil (and cream). Next, add ¾ of the pesto and about 1/3 cup of pasta water to the mixture and stir to evenly coat the pasta. Continue to stir, adding as much reserve pesto and pasta water as desired. Sprinkle pancetta over top and serve warm.
Pesto can be prepared the day before and stored with plastic wrap tightly covering the pesto to limit discoloration. Pancetta should be prepared up to a few hours before serving so that it stays crispy. Pesto will keep for 3-4 days tightly covered in the fridge.