This recipe is easy peasy and crazy good. A cold beer and a plate of these make for a very tasty, summer snack. My favourite part is the super crispy ends of the scape, they turn into something like a garlic chip when dried out and charred by the BBQ. A quick word to the wise, they are a little messy to eat, so prepare accordingly.
Grilled Garlic Scapes With Sun Dried Tomato Pesto
¼ cup sun dried tomatoes packed in oil, chopped
1 garlic scape or half a clove garlic, chopped
1 cup loosely packed basil leaves, roughly chopped
¼ cup grated Parmesan cheese
1/4 cup pine nuts (optional)
1/4 cup extra virgin olive oil + more to thin if necessary
salt to taste
1-2 bunches of garlic scapes
2 Tablespoons olive oil
flaky sea salt (or regular)
Blend the sun dried tomatoes, garlic, basil, pine nuts and Parmesan in a food processor and pulse until a paste forms. With the motor running slowly add the oil. Process until smooth, adding a touch more olive oil if necessary. Taste test and adjust seasonings as needed.
Preheat an outdoor grill to medium. Toss the garlic scapes with the olive oil until evenly coated. Place the scapes in a single layer on the grill (you may need to do this in batches) and grill until lightly charred on both sides, about 2-3 minutes per side.
Place scapes on a platter and sprinkle with flaky sea salt and serve with the pesto.
Left over pesto can be tossed with warm veggies, over pasta, or spread on a sandwich!