Ingredients: 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts ¾ cup olive oil ¼-1/2 cup grated parmigiano ½ teaspoon salt black pepper to taste
Method: Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
Mmm. Stir fry is perfect with garlic scapes. I have a couple myself and will be stir frying some beef with them, along with green onions from my garden.
I am SO excited to soon be going to the Ithaca Farmers' Market!!!
The Santa Fe market just doesn't do it for me. For one thing, it starts at 7:00 am (& goes to noon), and much of the green stuff sells out early. Also, it's quite expensive. There is, however, *amazing* goat cheese. And, of course, the roasted green chile (in the fall). Other than that, I've been pining for the Ithaca market.
So, what's currently at the Ithaca market? Did you get my emailed strawberry request? (If I had thought it out, I would have returned home on Monday night...)
Other than adding it to a stir fry, I don't know what to do with scapes.
Comments 10
Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
Reply
if so, glutenfree girl has soem recipes, and new york times does too.
I like them with eggs and cheese.
also, they are good as part of salads, or sauteed with spinach and mushrooms.
Reply
Reply
Reply
Reply
Reply
Reply
The Santa Fe market just doesn't do it for me. For one thing, it starts at 7:00 am (& goes to noon), and much of the green stuff sells out early. Also, it's quite expensive. There is, however, *amazing* goat cheese. And, of course, the roasted green chile (in the fall). Other than that, I've been pining for the Ithaca market.
So, what's currently at the Ithaca market? Did you get my emailed strawberry request? (If I had thought it out, I would have returned home on Monday night...)
Other than adding it to a stir fry, I don't know what to do with scapes.
Reply
Today there were a few garlic scapes, lots of lettuces, spinach, rhubarb, collards, radishes and still some herb plants.
I saw a lot of recipes for garlic scape pesto, but I was curious who else is actually cooking with them and if there were other brilliant ideas.
Reply
Thanks for getting me strawberries!!!!!!!!!!!!!!!
Reply
Leave a comment