My hardneck garlics had scapes a few weeks ago, and now the soft necks are doing their thing. So it’s the perfect time for garden pesto. The scapes and tops are much milder but still have the garlicky zing that I love.
I’ve used both hazelnuts and brazil nuts depending on my mood, and I must say they’re both yummy. I leave the nuts a little chunky, but you can blend, depending on taste. I like it thick. Not 
A thick sauce does it give flavor, but it keeps the fish from drying out. You use the pesto on pasta, on quinoa, on veggies, or pesto any thick fish. We used halibut, and the leftover sauce went on broccoli, carrots, and (in the interests of honesty) straight into my mouth.
And, of course, you can eliminate the water and do more oil for a more traditional pesto. But with water it has a fresher taste about it, you’re not missing out at all on the flavor, and of course, it’s a bit kinder to your waistline, too.
1 cup garlic scapes or tops, pushed down
1 3/4 cups fresh parsley, packed down
2/3 cup brazil nuts or hazelnuts
1/4 cup olive oil
1/2 cup water
pinch of red pepper flakes (optional)
squeeze of lemon (optional)
handful of chopped Kalamatas (optional)
sea salt and pepper
Using a food processor, grind nuts very coarsely. Toast at 300 until starting to brown, about 10-15 minutes. Blend parsley, garlic scapes and olive oil, scraping down the sides as needed. Add water (or broth) and other seasonings if desired. Add in nuts and pulse until it is the desired consistency.
Marvelous on veggies, fish, or anything that needs a little jazzing..
This is my submission for weekend herb blogging, which is hosted by none other than the lovely Kalyn herself from Kayln’s Kitchen! She is also the originator of WHB, and I’m quite grateful, because it encourages me to post about by garden babies.
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Mmm, that pesto sounds MARVELOUS!
I made this once, but your version sounds better! I like the idea of a few olives in it especially; sounds good.
Thanks! I really enjoyed this, it was totally addictive. And we’ve got so many garlic tops now that I plan to make a bunch more and freeze it.
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Is SCRAPE an alternate spelling? I’ve not seen it before. The nyt article (and all other places I’ve read about them) spells it SCAPE.
http://query.nytimes.com/gst/fullpage.html?res=9501EFDD143AF93BA25755C0A96E9C8B63&scp=2&sq=garlic&st=nyt
Hmm. I did a google search and saw some as scrapes, some as scapes, but it seems like scapes is the correct spelling. I’m not sure why I thought it was scapes, but I’ve never seen them anywhere labeled or written anywhere, so I must have gotten a little confused along the way. Thanks for the correction!!
For such a fancy recipe, I highly recommend trying the extra-virgin olive oil from holyfoodimports.com
It is imported to the US from Israel, and it is produced using cold presses,
as was the method over 3,000 years ago; so it has a really unique taste to it.
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Thanks !! very helpful post!
Sounds like a great recipe, I am itching to try it. Thanks for the post!
This looks tasty. I’m a veggie and I think this recipe is great for me. Thanks!