Garlic Scape Pesto

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Yesterday it was time to get serious about using up my CSA produce from week 1.  I knew exactly what I wanted to do with my garlic scapes:  garlic scape pesto.  I made this for the first time last summer after a co-worker said that’s how he uses his scapes.  I made it just like I do regular pesto, minus the basil, and I froze some it.  It was delicious.  However, tasting it raw, even just a tiny bit, is not for the faint of heart, though.  Those garlic scapes have a spicy, heated bite that will kick you right in the pants!  This recipe freezes very well, and I was excited to find a frozen stash of it late last winter–roasted veggies with garlic pesto sauce for dinner!

This year I mixed up the recipe just to try something new.  I still had most of my oregano from the CSA, and I decided that would be a nice flavorful addition to the pesto.  I checked my pine nut stash–running low.  Bummer.  But I have gobs of walnuts, so I made a substitution.  I still used some Parmesan cheese, and I threw in some sun-dried tomatoes for some, but not all, of the recipe.  I wanted to be able to try it both ways.

I’m not sure there’s anything much easier than making pesto: wash ingredients, throw into food processor, add extra virgin olive oil, give it a whirl, and TA DA!  You have pesto!

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Garlic scapes are beautiful, I think.  I’m glad I still have a few coming on in my garden.  I’ve been chopping them up and throwing them in everything this past week: pizza, salads, scrambled eggs, bok choy stir fry…you name it.

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I’m a little sad this is the last of my oregano, but I am comforted by the thought that I will get to enjoy it in this pesto for months to come.

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Drizzle some extra virgin olive oil in the food processor while it is running.  Add your salt, nuts, cheese, sun-dried tomatoes…whatever you want to add to the pesto and grind it all together really well.  Keep adding olive oil until it reaches the consistency you like.  I prefer my pesto a little less oily than what you find in prepackaged pesto at the supermarket.

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The top 2 jars have the sun-dried tomatoes in them.  They are half pint jars. The 4 small jars are 4 ounces each, the perfect size for preparing a meal.  My favorite way to eat this pesto?  Hobo dinners!  In case you aren’t in the know about hobo dinners, it’s easy:  In a large bowl combine whatever pre-chopped veggies and/or meat you want to eat.  My favorites include bell peppers, corn, mushrooms, potatoes, carrots, and snow peas. Pour the pesto over the veggies and toss to coat well.  Take a large piece of aluminum foil and lay it on a flat surface.  In the center of the foil, pile a serving size worth of veggies/meat.  Wrap the veggies in the foil like a little packet and poke a hole or 2 in the foil.  Place the packets on a warm grill or in the oven.  Here’s the best part: go for a hike for about 45 minutes.  When you get home your meal will be cooked!

Last night we had a girls’ night at a friend’s house.  She has a tree house in her backyard!  We drank wine and sat in the tree house and chatted until it got too cold to sit out there without shivering.  What a lovely evening, though:

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1 Response to Garlic Scape Pesto

  1. Pingback: Cheesy Garlic Bread | the blonde tressed runner

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