Since moving into our house little “surprises” have been popping up all over our yard. The people that lived there before us were avid gardeners so there are dozens of perennial flowers (including these weird, candy corn looking things), a rose bush, a rhubarb plant, chives, hostas and more. The other day I was checking out what I thought were onion plants when I found – GASP – garlic scapes poking out.

The darlings of the farmer’s market circuit, garlic scapes are the curly tops of garlic plants. They are super flavorful, packed with garlic flavor. I like using them in pestos with other herbs and vegetables since they’re so pungent on their own. On this particular day I had some aging kale to use up, as well as some chives from my extremely prolific plant, so I got to work. I left out nuts, since I have a sensitivity, but you could certainly add some pine nuts or walnuts.

Try tossing it with some pasta (hot or cold) for a quick summer dinner. I also mixed it with hummus for an easy workday lunch. I plan to use the rest up on Friday for grilled pizza night (!).

Garlic Scape and Kale Pesto

Ingredients
2 cups of chopped, raw kale
4 garlic scapes
1/4 cup chives (or other herbs such as basil or parsley)
1/4 cup olive oil
1/4 cup grated parmesan cheese
1/4 tsp. black pepper
1/4 tsp. salt, or more to taste
water to combine

1.) Place all ingredients, except water and parmesan cheese, into the bowl of a food processor. Pulse until roughly chopped.

2.) Add a few tablespoons of water at a time, until you reach a thick, but spreadable consistency. I probably added a 1/4 cup or so.

3.) When it is totally combined, pulse in the parmesan cheese until mixed. Taste test, you might need a pinch more salt.

4.) Top with additional olive oil or cheese if desired. Store in the fridge up to two weeks.