The scape of the garlic is harvested in late spring to allow the plant to focus its energy on producing a large bulb of garlic. Use the scapes as you would garlic, or make this delicious pesto - great on pasta, potatoes, and bruschetta, or in sauces and stir-fry!
2 bundles garlic scapes (1/2 pound)
1/4 cup olive oil
Chop the garlic scapes into 3 inch pieces. Put them in the food processor and process until pureed. Add enough olive oil to achieve the consistency of pesto. For variations, add parmesan cheese and pine nuts. Pesto can be stored in the refrigerator for one week. It can also be frozen in ice cube trays for individual portions that will keep through the winter.