There is all the largest selection of fresh fish and seafood that I have ever seen anywhere in my life!!
You can check out more pictures from that day on my Instagram. Go see how adorable my kiddos are!
Anyway, I found garlic scapes there. I had heard of them, but had never seen them. I mean, I live in a tiny little town and our “Farmer’s Market” is pretty much a joke, so I had no way of getting my hands on any. As soon as I saw them I knew I had to buy them.
Did I have any idea what to do with them? Heck no! But I figured I could come up with something after I got them home. It would be an adventure. Who doesn’t like an adventure?
You should have seen Kevin’s face when I took them out of the bag. You would think I had brought an alien home! But I explained to him that the were kind of a cross between garlic and asparagus. In fact the first way I used them was to roast them like asparagus in the oven. I tossed a bit of minced garlic on the baking sheet with them, salt and pepper, a generous drizzle of olive oil and in they went. They tasted wonderful! They really did taste like asparagus with a mild garlic flavor.
Next up, pesto. I read on so many pages that pesto was the way to go with these bad boys. Who was I to argue? I brought out the usual suspects for pesto and got to work. You could make this with just scapes, but I decided I wanted to add a bit of basil to the list. Plus it gave me a few more scapes to work with!
The result is a slightly sweet pesto with a nice garlic flavor. Not the bite of raw garlic, just a mellow flavor.
I am so excited and am not sure what I am going to use it on first. I have already eaten it plain right out of the jar!!
Garlic Scape Pesto
Bobbi’s Kozy Kitchen
- 1/4 cup pine nuts
- 1/3 cup coarsely chopped garlic scapes
- 1/2 cup basil leaves, packed
- Juice and zest of 1/2 lemon
- 1/4 cup grated Parmesan cheese
- Kosher salt
- Fresh cracked black pepper
- 1/2 to 3/4 cup extra virgin olive oil, whatever gets the pesto to the right consistency
- In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Keep an eye on them because they can burn easily.
- Combine the scapes, basil, pine nuts, lemon juice and zest, Parmesan cheese salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running until the pesto releases from the sides and becomes smooth in consistency. Taste and adjust seasoning as needed.
- Store in an airtight container.
Yield: Approx 1 pint
Prep Time: 00 hrs. 10 mins.
Cook time: 00 hrs. 05 mins.
Total time: 15 mins.
Tags: garlic scape, basil, pine nuts, lemon, sauce
Tip – If you are not using the pesto within the next few days you can freeze it. I like to freeze mine in an ice cube tray so you can pop out a few cubes as you need them, but not have to defrost the entire batch.
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