I usually leave the salt for the last pulse just to make sure I don’t add too much though. Really, the best part of making this pesto is tasting it over and over and over again as you go. Add more or less of each as you taste here and there while making it. It’s all a personal preference and you can’t mess up. I sort of add a bunch of scapes, basil, walnuts, parmesan, lemon juice and olive oil into my food processor and give it a few good pulses to get an idea of the consistency I’m going for. There are countless recipes out there that will give you specific quantities needed as well as the order of adding into a food processor. Again, any will do from fancy to cheap grated in a can Nuts (pine, walnuts, pecans…really any will do). You can use scapes in just about anything you would use garlic for and today we are gonna make pesto and spread on some toasted bread we have on hand. Your hardneck varieties are the ones that create scapes and unfortunately your softnecks do not. It’s always best when you are growing garlic to cut/snip these stalks off so that it doesn’t take energy away from the final stages of the bulb formation below. Those are known as garlic scapes and yes they are edible and freaking delish! Here’s a quick and simple dynamite recipe you can use to make garlic scape pesto. If you are growing any hard neck variety garlic in your garden, you’ve probably noticed those strange looking flower stalks that curly-Q around come late Spring about a month or so from your harvest.
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