it's that time of year again!
The garlic shoots out the scape...we trim it off to send more energy to the bulb.
Then...we make pesto.
Not just any old pesto.
There will be time for traditional pesto.
But right here, right now...
it's all about the garlic!
Snip off all of the scapes and gather in a basket.
Bring them inside and snip off the buds...
this is the swollen area at the top...
soon to be a flower...
and we know how much energy goes into producing a gorgeous flower...
Thoroughly rinse in a gigantic collander
(or a little tiny collander if you only have a couple of garlic plants).
I also discard anything that looks odd, brown,,,,etc....
Shake off the excess water.
I spread the scapes out on a kitchen towel and air dry a bit.
The buds are lovely, so don't forget to....
...save a few in a vase or in my case, in a vintage glass with
some sort of naked winged nymph on it.
In most cases, within a few days
they will flower.
Chop the scapes.
This took the longest of any step.
I lay several together and chop.
Last year I used this recipe from Kevin Lee Jacobs.
Now I tweak it to my liking.
I put 2 handfuls of scapes in the food processor
with 1/2 cup slivered almonds.
Process 30 seconds.
Run machine and slowly drizzle in 3/4 cup
olive oil (I prefer organic EVO).
Add 1/4 cup grated or shredded FRESH parmesan cheese.
Process again til smooth.
Add salt and pepper, ( I prefer a little white pepper), to taste.
We enjoy it on a Glutino
gluten-free garlic bagel chip.
One batch made this plus 2
small containers for later this week.
I will freeze about 7-10 more....
but then again, we planted 200 cloves.
No Vampires here.
All photos are mine, please do not reuse without permission. Thanks.