garlic scape pesto….

9 Aug

Passing through Squamish one climbing afternoon, we came to a farmer’s market (I adore farmer’s markets) and saw these green curly veggies that I was immediately drawn to.  I guess I like buying vegetables that are “pretty” and this garlic scape reminded me of the head of Medusa.  I gave it a whiff and smelled just like green onions but milder.  A lady had sauteed them with some apple cider vinegar and the texture was almost like asparagus.  In any case, I bought a big bunch for $2.50 not knowing what I was going to do with them.

After searching on the nerdnet for a while, I discovered that this is basically the top of a garlic bulb.  They grow curly at first when the plant is young and tender and straighten out when it grows older and stronger.  Lots of people had fabulous ideas for pesto so I decided to make that!  The cooked version always looked a little brown so super green pesto was in order!

Read on for the recipe!

What you need!
1 bunch of garlic scape (mine was over 1lb)
1 cup chopped basil
1/2 cup parmesan cheese
1/2 cup ground cashews
3-4 cups of olive oil
sea salt

What to do!

1.  Give your curly stalks a quick rinse!  Cut off the end bits right before the joint.

2.  Cut the stalks into 2″ pieces or smaller for easier blending

3.  Grab some fresh basil and chop it up!  Add it to the scapes.

4.  Ground the cashews with a hand blender or a food processor, add this into the mix!

5.  Start blending!  Drizzle some olive oil in to make it wet and use a hand blender or food processor (I think a food processor would be easier) to slowly pulse it.  I eyeballed the olive oil, kept on adding more a little at a time until it was a nice creamy texture. I used about half a large bottle of olive oil.  Be patient!  The garlic scape takes a bit of effort to blend.  On a side note, sometimes there are fibers of the stalk that wrap around the blade…make sure you unravel these so it doesn’t burn out your motor 🙂

6. Season with some sea salt to taste.  It’s got a bit of kick to it…slightly spicy just like fresh garlic!  Toss it with pasta, use it as a spread for sandwiches or as a marinade….enjoy!

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3 Responses to “garlic scape pesto….”

Trackbacks/Pingbacks

  1. garlic scape pesto round 2… « The Urban Pocketknife - July 20, 2011

    […] Garlic Scape Pesto […]

  2. what do you do with garlic scapes? « The Urban Pocketknife - July 12, 2011

    […] 1.  Make pesto!  Garlic scapes make excellent and very strong pesto!  Choose a good olive oil, a cheese, basil, salt and pepper and you’re good to go!  Try adding in some ground pine nuts or cashews to make it a creamy pesto.  Here’s a recipe […]

  3. broccolini garlic scape pesto pasta salad…. « The Urban Pocketknife - August 17, 2010

    […] broccoli and gai-lan (chinese broccoli).  Who knew?  Since I had already made a huge jar of garlic scape pesto, the obvious choice was to make some […]

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