Tag Archives: cooking

Garlic Scape and Herb Pesto

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Inspired by some of the pesto recipes I linked to in a previous post, I developed a versatile recipe for this pesto using the young flowering stalks of hardneck garlic. For the Joseph Farmers’ Market last Saturday, I made two different versions with this recipe. With roasted almonds as the nut choice (the only I had on hand at the time), one used parsley and the other cilantro. Both were delicious.

Garlic Scape and Herb Pesto

10 garlic scapes

1/2 cup herbs (parsley, cilantro, or mint)

1/3 cup olive oil

1/4 cup lightly toasted nuts (walnuts, pine nuts, pistachios, almonds).

1/3 cup parmesan cheese (or experiment with other cheeses)

1 tablespoon lemon juice

Salt to taste

Toss all ingredients in a food processor and blend. Vary proportions of various ingredients (and/or add a bit more oil or cheese) as desired to mellow or intensify garlic flavor. Serve mixed with pasta, on crackers, or on grilled chicken of fish.

 

 

 

Roasted Garlic Scapes

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Roasted garlic scapes

Roasted garlic scapes fresh out of the oven.

I roasted garlic scapes for the first time for a July 4th potluck. What a delicious surprise! The long, slow roast worked on them the same way it does on garlic heads. The result: creamy vegetable stems and slightly crunchy flower bud tips, all with a mellow, caramelized garlic flavor. They disappeared fast.

Roasting scapes is easy. Toss with olive oil, salt and pepper, wrap in foil and roast for 30-40 minutes at 425 degrees. I haven’t tried them on the grill yet but bet they’d be great that way too.

This will be a new seasonal favorite for us at home. Another batch is on the menu for tonight.

More garlic scape recipes.

Roasted Vegetables

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One of my favorite side dishes during cold winter days is roasted vegetables (parsnips, carrots, turnips, yams, cauliflower, etc). I also toss in some unpeeled garlic gloves (I prefer a good roasting variety like Chesnok Red or Purple Glazer). It’s an easy way to add some roasted garlic to the meal.

Roasted Vegetables

Roasted Vegetables

Method: Chop up your favorite winter vegies, toss with olive oil, salt and pepper, spread in baking pan, then bake at around 375 until tender. Enjoy.