Friday, June 11, 2010

Recipe: Garlic Scape Pesto

Our absolute favorite garlic scape recipe - we make this by the gallon (well, almost!).

Garlic Scape Pesto


1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices

1/3 cup walnuts or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil

1/4 - 1/2 cup grated parmesan cheese 

1/2 teaspoon salt

black pepper to taste

Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Transfer mix to a mixing bowl.   Add parmesan, salt and pepper to taste. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator.  Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure.  The latter approach makes scape pesto available even in mid-winter, when it’s use can make a scrumptious dish.

For ½ pound dry pasta, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

We also use garlic scape pesto as a topping on baked potatoes, home-made pizza, as a sandwich spread, and as a flavor enhancer to soups for starters. I'm sure there are other ways we use it - they just escape me at this moment. I'm not kidding, we make alot of this right now as scapes are coming in to have all year long. We are just using up the very last ones we made in 2009.

Head down to your farmers' market and buy a bundle. Hey, if you're in Michigan, you could even purchase them from us (hint, hint!).

Please let me know how you use scapes or garlic scape pesto. We'll be making new recipes cards to hand out next week, too! I just might be able to use one of your ideas or recipes and give you the credit. :-)


lookinout said...

When I buy pesto, I have discovered that my best route is to freeze it right away. I use the smallest Tupperware, which is about 2 oz. and has a lid.
My word verification is 'uncest'... how funny!

Alison said...

Thanks for posting this, Diana! I always love to try new great pesto recipes, and this one looks particularly yummy!


Kateri said...

This sounds really good. I've tried garlic scapes a couple of ways the past few days. I am amazed how mild they are compared to the bulbs. When they are steamed or sauted, you can literally eat them like green beans. I'm sold on them.:)

Mary said...

Hi Diana,
Just wanted to thank you for the recipe. I read about it on Garrison's Facebook post. I've been changing eating habits (not dieting) lately and I've felt better, been less tired, and have lost some weight. You're always inspirational!
From an old acquaintance (Steff's mom),

Diana Dyer said...

Hi Mary,
Good to hear from you and know that you are enjoying our recipes. I don't publish the calorie or any other nutrient content in my recipes because I also think in terms of what is called "the non-diet approach" to foods and eating. I focus on enjoying healthy foods and appropriate servings sizes to nurture my health.

Hope you enjoy all our recipes (Dick will be posting many more of his eventually!).


aMichiganMom said...

This was an excellent recipe! I had some leftover so I made a vinaigrette out of it by adding some olive oil and vinegar, it was really good on our salads!

Diana Dyer said...

Hmmm, making this pesto into a salad dressing just might make it good enough to drink! Just kidding. :-) Great idea to try if you don't freeze the extra for later use. We freeze it in ice cube trays so we can pop out the cubes when frozen to store in a freezer bag, easy to thaw for future use.