I was sitting here tonight, wondering what to do with myself. Hockey ended Monday. Basketball ended Tuesday. Orange is the New Black is an option, but I am not about to fall down that rabbit hole. Well, that is not entirely true. I’m just not about to fall down that rabbit hole yet.
Then I remembered I have this so-called hobby called a blog, and that the people who read it might appreciate an effort to update it. So, here we go.
I signed up for a CSA program this year, and it is awesome. It feels good to support a local farm, and I think it feels good to eat green things everyday. Green things like lettuce, I can handle. Green things like bok choy, I can figure out. Green things like garlic scapes, I’m left wondering what to do.
Garlic scapes are the shoots that grow from the tops of garlic plants. When cut, the garlic bulbs growing in the ground are strengthened. The scapes I received are brilliant green, crazy curly, smell faintly of garlic, and taste like mild garlic.
They taste phenomenal when wrapped in bacon and cooked in a skillet over mild heat, but since eating bacon essentially undoes what eating green things does for my waistline, making pesto out of garlic scapes seemed like a better option.
The garlic scape pesto recipe I used suggests using the garlic scape pesto over scallops or, like I did, in pasta. Spreading the pesto across a nice piece of bread sounds lovely, as does enjoying it with a few ripe, juicy tomatoes.
If you are left with a few raw scapes, try cooking them in a stir-fry or using them raw like you would a green onion in a salad or other dish. Anyway you slice it, they are lovely. Enjoy!
Garlic Scape Pesto
Yield about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds
1/2 cup olive oil (possibly more to adjust texture)
salt, to taste
- Place the scapes, Parmesan cheese, almonds, and 1/4 cup of the olive oil in the bowl of a food processor and chop to blend.
- Add the remainder of the oil and, if desired, more cheese.
- Continue to thin the pesto with more oil until you reach the pesto texture you desire.
- Season with salt to taste.
- To prevent the pesto from oxidizing if not used immediately, press a piece of plastic against the surface before storing.
- The pesto will store in the refrigerator for a couple of days or in the freezer for a couple of months.
The measurements in this recipe are a bit loosey-goosey, but keep in mind the amounts will depend on how long your garlic scapes were cut and your own personal preferences on texture. Consider the measurements here a solid guideline, but don't be afraid to modify them bit-by-bit to get your best pesto.