You may already be aware that hard-neck garlic actually provides the grower with not one, but two harvests. The first comes earlier in the summer, several weeks before the garlic bulbs are ready to be harvested. A curlicue stem with a closed flower bud rises from the leaves here in central New Jersey in early-mid June. This is called the "scape." Removal of the scape or flower bud encourages the garlic plant to focus its energy and resources on the root bulb, rather than entering its reproductive cycle via the flower. Several weeks later, the garlic bulbs are pulled from the soil, providing the farmer with the second and final harvest. It's worth noting that soft-neck garlic varieties do not produce scapes.

I'll admit that I'm not very good at using my scapes in the kitchen. Often I donate them to the food pantry or sell them at our farm stand. Though they have a strong garlic flavor, I often still have plenty of bulbs left over from last year's harvest to use up in kitchen recipes. But this year, I decided to eat them myself and make pesto.

This pesto recipe is very garlic-forward. Typically the main characters in pesto are spinach and basil, while garlic simply plays a supporting role. This is not the case in this recipe. This spicy, savory, zesty use of scapes is purely for garlic lovers only. 

Use this pesto sauce on pizza, pasta, sandwiches or paninis, as a vegetable or cracker dip, or to coat potatoes with before roasting. I have tried them all and it's delicious!

Notes on Storage
Freezing
This recipe makes almost roughly six cups of pesto sauce. Since pesto sauce can not safely be canned via the water bath or pressure canning methods, I turn to freezing mine. If you are freezing in pint-sized mason jars, make sure they are wide-mouth. Fill the jars no more than 3/4 of the way full. Freeze the product WITHOUT THE LID ON and then, when the sauce is fully frozen, add the lid. This reduces air and pressure fluctuation, decreasing the chances of a cracked mason jar.

Refrigerator
You can also store the pesto sauce in the refrigerator for use over the next couple of days.

Pesto Sauce Ingredients
6 cups roughly chopped garlic scapes
2/3 cup lemon juice
1 + 1/3 cup olive oil
2 cups water + more to thin as desired
Handful of fresh basil leaves (don't get hung up on exact quantities; add to liking)
1/2 cup grated parmesan (omit for vegan)
Optional: For a nuttier flavor, add 1/2 cup of sliced almonds
Salt + pepper to taste

Directions
Combine all of the ingredients in a high-powered blender. Blend the contents until a sauce consistency has formed. There should be no large lumps. More water may be added to your liking to thin the sauce to your desired consistency. This is especially the case if adding optional almonds. Once blended use the sauce in your favorite pasta or pizza recipe, as a spread on sandwiches or paninis, or as a simple dip for veggies and crackers. Save any leftovers according to the notes listed above.

Ingredients for the chili base
3 oz. crushed red pepper/chili flakes
10-12 whole dried chilis, stems removed (thai, birdseye, etc.)
2 teaspoons salt
2 teaspoons sugar
1 teaspoons white pepper, ground
5 tablespoons olive oil
2 tablespoons smoked paprika, ground (for color)

Ingredients for the oil infusion
20 oz. olive oil (I used extra virgin)
4" knob of fresh ginger, peeled and sliced into 1" chunks
20 cloves of garlic, smashed and peeled, whole
5 shallots, peeled and sliced in half
10 star anise, rinsed with water
5 cinnamon sticks, rinsed with water

Directions
Mix all of the ingredients for the chili base in a large heat-safe bowl or container. Set aside. Next, we'll start the oil infusion. Pour the 20 ounces of olive oil in a large saucepot over medium high heat. Allow to heat until it reaches roughly 225 degrees Fahrenheit. If you don't have a thermometer, allow to heat for about five to ten minutes. Drop a small scrap of shallot into the oil. If it simmers with small bubbles, it's ready. If it deep fries with large bubbles and seems intense, turn down the heat. Make sure to remove your tester shallot slice.

Once the oil is hot, add the sliced ginger. Allow to fry for only 15 seconds. Remove the ginger with a strainer and set aside. It should not be blackened, just slightly browned. It's important to not burn the ingredients that are infusing the oil. Next add the garlic. Fry for 20 seconds. Remove and set aside. Next add the shallot. Allow to cook for 30 seconds. Remove and set aside. The star anise should have been rinsed under water to keep from scorching during cooking, as should have the cinnamon sticks. Add the moistened star anise to the oil. Allow to cook for 2.5 minutes. Remove the anise and set aside. Lastly add the cinnamon sticks. Allow to cook for 90 seconds. Remove the cinnamon and set aside. Turn off the heat and allow the infused oil to cool slightly. The solids from infusing the oil (the ginger, garlic, shallot, etc.) may be discarded or composted.

After allowing the infused oil to cool for about 5 minutes, pour a small amount from the sauce pot into the heat safe container holding the chili base. We want the oil to heat the chili base gradually--not all at once or we risk cooking the ingredients! I usually start by pouring in about a 1/2 cup. Over the next few minutes, slowly add the infused oil about 1/2 to one cup at a time until all of the infused oil resides in the heat safe container. The chili oil is now prepared!
​
Allow to fully cool before handling, eating, or storing in air tight containers. Infused oil can be stored in the refrigerator to prolong shelf life. I personally keep mine on the counter as we go through it quickly! Just remember chilled oil can solidify so be sure to set out to warm up for a while before use.