And yet, a great recipe to share for when you aren’t sure what to do with those cute little guys.

Garlic Scape Pesto

by Beth Dooley

-10 to 12 garlic scapes (about 1/4 lb.)
-1 tbsp. chopped fresh lemon thyme
-1/3 c. toasted, coarsely chopped hazelnuts
-1/3 c. shredded Parmesan or Asiago cheese
-1/2 tsp. coarse salt
-10 grinds of black pepper
1/3 c. neutral oil or mild olive oil, plus a little extra to cover the jars

Thoroughly wash and dry 4 small jars. Coarsely chop the garlic scapes (you should have about 1 full cup).
In a food processor or blender, pulse together the scapes, thyme, nuts, cheese, salt and pepper to make a fine, dry texture. With the motor running, slowly add the oil in a steady stream, stopping occasionally to scrape down the sides, until you have a smooth paste. If it’s too dry, add a little more oil. Divide the pesto among the jars, smoothing out the tops with a clean spoon. Drizzle a layer of the oil over the pesto. Screw on the tops and store in the refrigerator for up to five days or freeze.

Note: Feel free to vary the herbs, oil, nuts and cheese to suit your taste.
This recipe originally appeared in the Star Tribune Taste section.