Garlic Scape Pesto
Yield: 1⅓ cups
9 garlic scape’s, chop on diagonal ¼ inch (do not use buds or any brown parts)
⅓ cup dry toasted pignolias (pine nuts)*
1 cup Parmesan cheese, freshly grated**
¾ cup extra virgin olive
In food processor:
Add garlic scape’s, pignolias, and Parmesan cheese
Puree, slowly drizzle extra virgin olive oil into mixture.
Suggested storage in refrigerator is one week.
So share this with friends.
Garlic lover’s need other garlic lover’s!
*Bake Pine nuts on cookie sheet at 400˚F for 5 to 10 minutes, stir occasionally, watch so they don’t burn!
** If you intend to freeze do not add freshly grated Parmesan cheese until after mix is defrosted.
“Condiment Queen” says, Use your pesto imagination!
• Add to Israeli couscous, with grape tomatoes and Kalamata olives, sliced.
• Toss into pasta.
• Thinly coat on Crostini or first layer of bruschetta.
• Spread on baguette, top with imported Italian Provolone for cheese-garlic bread.
• Layer onto 4 ounce halibut or tilapia fillets, wrap in parchment— bake at 400˚F. 12 minutes.
• Mix into mashed potatoes instead of butter or if you’re bold… as a topper for baked potatoes.
• Mix 2 tablespoons garlic scape pesto with ½ cup white balsamic vinegar for salad dressing.
• Mix into sour cream or 2 % milk-fat Greek strained yogurt to taste, as a dip.
Fill cavities of portabella mushroom caps…the recipe coming soon to Blog Bursts.
This adapted recipe is grateful to: http://www.whatgeekseat.com.
And “Gayle Roberts, Majestic Nursery, Inc.” email@example.com
Gayle Roberts sent me this recipe after I bought the garlic scapes from her husband Randy at the Green City Farmers Market; the garlic scapes were beautiful—but I didn’t know what to do with them. We met at the Market two weeks later. Gayle has more recipes for garlic scapes on their site. majesticnursery.com
I tested this one for Garlic Scape Pesto; it’s delicious, and the color is beautiful.
Meeting the people who grow and supply our food at the Green City Market in Lincoln Park is fun and inspiring, adding another whole dimension to the experience of cooking.
Support your local farmers market, eat what they grow and glow!