Inspired by some of the pesto recipes I linked to in a previous post, I developed a versatile recipe for this pesto using the young flowering stalks of hardneck garlic. For the Joseph Farmers’ Market last Saturday, I made two different versions with this recipe. With roasted almonds as the nut choice (the only I had on hand at the time), one used parsley and the other cilantro. Both were delicious.

Garlic Scape and Herb Pesto

10 garlic scapes

1/2 cup herbs (parsley, cilantro, or mint)

1/3 cup olive oil

1/4 cup lightly toasted nuts (walnuts, pine nuts, pistachios, almonds).

1/3 cup parmesan cheese (or experiment with other cheeses)

1 tablespoon lemon juice

Salt to taste

Toss all ingredients in a food processor and blend. Vary proportions of various ingredients (and/or add a bit more oil or cheese) as desired to mellow or intensify garlic flavor. Serve mixed with pasta, on crackers, or on grilled chicken of fish.