This simple Garlic Scape Paste is a flavor booster for stir-fries, pestos, hummus and more.
Have you seen garlic scapes at the farmer’s market but don’t what to do with them? They’re long and unwieldy looking, but have great garlicky flavor. Unlike asparagus, the tips on garlic scapes are actually not eaten which is the opposite of what I would have thought.
You can stir-fry garlic scapes, but I think the simplest way to enjoy garlic scapes is to make a paste out of them and keep it on hand for stir-fries, or to stir into pestos, dips, spreads, hummus, or scrambled eggs. You can also freeze the paste in an ice cube tray so you can pull a few out when you want. Garlic scapes are only available for a limited time at our farmer’s market, so I grab them whenever I see them.
If you’re lucky enough to spot them, grab a bunch and make this Garlic Scape Paste. Let me know what you try it with. I’d love to hear.
Garlic Scape Paste
Ingredients
- 1 bunch garlic scapes tips trimmed, cut into 1" lengths
- 1/4 cup extra virgin olive oil
Instructions
- Place garlic scapes in food processor and process, pouring olive oil through feed tube. Store in refrigerator for up to 2 weeks.
- You can also portion out the Garlic Scape Paste and freeze it (use an ice cube tray or just portion out spoonfuls onto a piece of plastic wrap, roll up, and place in a ziploc bag).
yum.. this looks delicious, what a great way to use scapes – i’ve always been unsure how to use them. thanks!
Thanks Thalia – I use it in place of garlic. Making it into a paste makes it easier to substitute for garlic.
I love the idea of making a paste out of garlic scapes – the color is so pretty and I can’t wait to try this next time! Such a great idea, Jeanette!
Thanks Kelly – I keep it handy in the fridge to stir into different dishes.
Jeanette I just picked about 1/4 bushel. I have always thrown them away. After looking for something else, I came across recipes using scapes. When you say a bunch, can you be more specific? Since I have a large amount, I may try several different ways of preparing this new found source of food. Who knew what I have been missing all these years. I guess you are never to old to learn. Thank you, Susan
Hi Susan, be sure to cut off the tough tops. A bunch is loosely a handful, but the more important thing is to just add enough olive oil so you get a pesto/paste like consistency. Just add enough olive oil until you achieve that. I’ve used garlic scape in stir-fries and pesto too in place of garlic. Here are some more garlic scape recipes: https://jeanetteshealthyliving.com/?s=garlic+scape
When garlic scapes are in season, I chop up the garlic scape head (before it makes a flower)and use in place of garlic. But the stem? I am guessing that since you said cut into 1 ” pieces, you are talking about using just the stem to make the paste, true?
I think we are talking about the same part of the garlic scape – basically the tender part of the stem.