Garlic Scape and Kale Pesto

Garlic scapes were new to me when I saw them used for a cooking demo at the NYBG last year. This fall I ordered some long neck garlic for planting and when the scapes appeared a couple of weeks ago, it was an exciting moment (get a life, right?). Scapes are smooth, and curved and can easily be cut from the top of the plant and used chopped in just about any recipe where you’d use fresh garlic or scallion.

So far I’ve used them in omlettes, chili, and salads. Why not pesto? And why not throw in some beautiful fresh, dark green kale?

And why not use some lemon thyme instead of basil? And why not subsitute sunflower seeds for nuts so the allergic E. girl can eat it too?

Here’s the recipe:

½ c. olive oil
2 garlic scapes, chopped
A half bunch (about 10 ) kale leaves, torn into 2” pieces
2 T. sunflower seeds
1 T. fresh lemon thyme leaves
½ c. parmesan cheese
Salt & Pepper to taste

Combine all ingredients in food processor and process until smooth. Serve over pasta, on bread or on sandwiches.

If you have ideas for other ways to use scapes, I’d love to hear them. (I have lots!) And if you like pesto, check out Guinnah’s recipe for Olive & Collard Green pesto, too!