Garlic Scapes are tender curly shoots that comprise the flower bud growing from a garlic bulb. When harvested at this stage (to encourage the bulb to thicken), they are beautiful and pungent and can basically be used anywhere that you would normally use garlic. That makes them extremely versatile.
Think of using them in sauces, on pizza or bruschetta, as an ingredient in pestos or aiolis, adding them to pickled vegetables, and certainly as a graceful garnish to any dish you have used them in.
The following recipe was originally used on grilled naan, but could easily be used to top pizza or as a condiment with meat, fish, or vegetables.
Garlic Scape Chutney
Sylvia Fountaine, Feasting at Home Blog
- 3/4 cup chopped garlic scapes, tops removed
- 1/2 cup fresh mint packed
- 1/2 cup roasted or smoked almonds
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 jalapeño or Serrano pepper– for a little kick (optional)
- 1 tablespoon lime juice
- 1/3 cup olive oil
- Olive oil or Melted butter for brushing
- 1 cup melty cheese– such as mozzarella or queso fresco
Place all the chutney ingredients in a food processor and pulse until uniformly granular. Enjoy!
How’s that for easy? For more simple and simply delicious recipes with garlic scapes, go to Huffpost recipes here. Learn more about their flavor profile and basic ways to use them at Epicurious, here.