CSA Recipes: Garlic Scapes (White Bean Dip & Pesto)

Our first few CSA shares included these lovely garlic scapes. (Note: Garlic scapes and green garlic are different things.) My understanding is that you can use garlic scapes as a replacement on any occasion where you would use regular garlic, but they deserve a more pronounced place than dissolved in a tomato sauce. Since we bought the share in an effort to try new things, I made both a white bean dip and a pesto from the garlic scapes. See the NewYorkTimes' meditation on garlic scapes for more info.Garlic Scape and White Bean Dip
This recipe is right off of Scratch Farm's recipe page, but it was (originally?) posted with the NYT piece mentioned above.

• 1/3 cup sliced garlic scapes (3 to 4)
• 1 T freshly squeezed lemon juice, more to taste
• 1/2 teaspoon coarse sea salt, more to taste
• Ground black pepper to taste
• 1 can (15 ounces) cannellini beans, rinsed and drained
• 1/4 cup good extra virgin olive oil, more for drizzling
  

In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add beans and process to a rough purée. With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.

I mistakenly added the garlic scapes with the beans, instead of pureeing the scapes first (and separately). But the error wasn't much of a problem and the dip was tasty. I'd suggest serving/eating the dip with homemade pita chips. Spray a tray with olive oil spray, lay out pita (cut in strips or squares) and bake at 350F until crispy. Don't take them out too early...wait for it. They'll crisp up and turn brown. It's worth the wait.

Garlic Scape and Walnut Pesto
This pesto was the first thing I made, from our first pick-up of the CSA share. This recipe is from Eggs on Sunday -- a site I can't get enough of -- but variations are easy to find.
We have a batch frozen in the freezer for later this summer, or for the fall. Like most pestos, the ingredients are simple: garlic scapes, olive oil, Parmesan cheese, and a nut (in this case, walnuts). Process until smooth. Plus a squeeze of lemon & salt and pepper to taste.

• A little late for a Recipe Rursday, but I'll catch up this week...Next week: Red Velvet Cupcakes (made with Beets).
  
• Last week: Lentil Soup & Tuna Salad (both with Red & Rainbow Chard).