I used to grow Egyptian garlic years ago, but as you know, the garden and I don't get along well.
Last fall I planted some garlic.....and surprisingly, it grew!
I cut the scapes once they curled and grew above the leaves, to help put the energy back into the plant to form a plump bulb:
The scapes look so pretty added to a fresh floral arrangement:
BUT
even better is making Garlic Scape Pesto!
I cut the bulbs off the scapes....
and cut about 8 scapes into 1/2" pieces...
...I measure out 1/2 c Parmegiano Reggiano cheese...
...and 1/2 c walnuts or pine nuts...
...and handful of fresh basil leaves...
..and 1/2 c EVOO and some salt...
...and throw it all into the food chopper...
I altered the original recipe a bit as I love parmegiano reggiano cheese!
The original recipe can be found here
I froze some in ice cube trays to save for my fall soups - I just plop one into veggie soup for flavor!
This is also tasty on toasted baguette slices:
Now, hopefully in the fall I will have some garlic bulbs to dig up!
How I made Pesto last year -
HERE