The pesto recipe Iâm sharing is the product of two wonderful recipes from Food52 and a kind hattip from my friend Josh (and I think this makes three Josh mentions in the course of 1 week. It is a condiment par excellence. https://cooking.nytimes.com/recipes/1015301-garlic-scape-pesto Recipe by Bjorn Bergman (one of the ski trip members!) Garlic scapes definitely taste like garlic, but the flavor is very mild and almost sweet. If you think garlic scape pesto tastes good on a cracker, just try it on hamburgers, pasta, chicken and fish! More mature scapes will have a stronger taste then smaller scapes so keep that in mind when cooking. With a food processor, making pesto is a snap â just trim the scapes and ⦠Because theyâre so mild, you can use them raw or cook them. Scapes are those whimsical curly wands that stretch their way to the sky in June, in Vermont anyway. Just last week, I made one batch with the first basil of the season, and another â the topic of todayâs post â  using garlic scapes. Garlic scapes add an unusual but delicious twist! They are usually available from farmerâs markets during the summer and taste like mild garlic. Makes 1 ½ cups, or not quite two half-pint jars. I was recently at the farmer's market and came across some onion scapes. Garlic Scape Pesto - Scapes are a wonderful Farmer's Market treasure I discovered last year. Add the toasted walnuts, basil leaves, parsley, cheese and lemon juice. If you want a milder tasting pesto you can add some basil or spinach leaves to lower the zest while still having a great garlic flavor. Use this vegan garlic scape pesto on pasta, as a marinade, as a spread in sandwiches or anywhere else [â¦] Theyâre like garlic essence, without the bite you back quality of a clove of raw garlic. They taste like the green parts of a green onion. Scapes look rather deceptively like overgrown chives, but taste just like raw garlic. Before chilling, scoop the sauce into a glass bowl and cover it tightly with plastic wrap. I have never cooked with them before so I did a little research on the internet and found that pesto is a common use of garlic scapes, so why not onion scapes. They make this pesto a wonderful bright sauce that compliments many dishes. The predictable and hopeful bulbs pulled from the soil in July, and about a month earlier with garlic scapes. The pesto will taste even better if you let it chill in the fridge for several hours (or overnight). I added some basil to balance the flavors a bit, along with walnuts, olive oil, and Parmesan. Garlic scapes are the flowerstalks of garlic plants. Garlic, or rather hard neck garlic â the kind we grow here, gifts us with two harvests. Place the chopped 6-8 garlic scapes in the bowl of a food processor, pulse for about 30 seconds. Making vegan pesto is easy. 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