Garlic Scape {Pesto}

Hello all. I know that you’re all as excited as we were to have received your first share. I’m with Leslie. If anyone has some ideas on how to use the chinese cabbage I would appreciate them. It’s beautiful, but man is it mammoth!!!!

Anyway, though I would share that I used our garlic scapes tonight to make some garlic scape pesto. There are lots of different variations of a basic pesto recipe. I just used the food processor to puree all of the scapes we got (about 10?), a handful of pine nuts, 1/2 cup of parm cheese, and the juice of one lemon. Once that was all mixed in, I drizzled in about 1/2 cup of olive oil as the machine was running. I then added salt and pepper to taste. Made for a different, tangy pesto for our pasta dinner tonight. 🙂


3 Comments Add yours

  1. Christina says:

    Pesto Yum!! I too will probably make some pesto… although I can’t use cheese or pine nuts. I made Ramp pesto (and froze a bunch in ice cube trays) when it was in season for all of two weeks. I just made a ton of Spinach pesto as I thought I would have an over abundance of spinach but we didn’t get any in our share. Anyways, I digress. What I do to “simulate” nuts & cheese in pesto is: Kalamata olives, and a mixutre of seseme seeds/sea salt/nutritional yeast as a cheese-like substance! In my spinach pesto I added sauteed portabello mushrooms that I got at the Schenectady FM.

  2. Emma says:

    Ok- SInce I don’t get the share, I am going to be buying most of the items at the FM on Sundays! I am going to get scapes-I’ll look for strawberries ( Hoping to go picking sometime soon). Everything looks delish though!

    Oh other side note- I made my first loaf of sandwich bread using the artisan bread in 5mins a day and YUM! The best whole wheat bread ever.

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