Monday, June 19, 2017

Garlic Scape Pesto...

  I used to grow Egyptian garlic years ago, but as you know, the garden and I don't get along well.

Last fall I planted some garlic.....and surprisingly, it grew!

I cut the scapes once they curled and grew above the leaves, to help put the energy back into the plant to form a plump bulb:


The scapes look so pretty added to a fresh floral arrangement:


BUT
even better is making Garlic Scape Pesto!

I cut the bulbs off the scapes....


and cut about 8 scapes into 1/2" pieces...


...I measure out 1/2 c Parmegiano Reggiano cheese...


...and 1/2 c walnuts or pine nuts...


...and handful of fresh basil leaves...


..and 1/2 c EVOO and some salt...


...and throw it all into the food chopper...


I altered the original recipe a bit as I love parmegiano reggiano cheese!  
The original recipe can be found here

I froze some in ice cube trays to save for my fall soups - I just plop one into veggie soup for flavor!


This is also tasty on toasted baguette slices:


Now, hopefully in the fall I will have some garlic bulbs to dig up!


How I made Pesto last year - HERE

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7 comments:

  1. Oh you clever girl! That floral arrangement is stunning and the recipe looks SO good. A great use of the entire plant.
    Have a wonderful week.

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  2. Love the flower arrangement! We have been using garlic scapes too. Enjoy your pesto.

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  3. Those scapes make for a very artistic arrangement - love it! Pesto sounds great, and so smart to freeze some for later.

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  4. How cool is that arrangement!!! I've never had garlic scapes, and your pesto sounds amazing!!
    Jenna

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  5. Love your art to the kitchen! Great arrangement and recipe........

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  6. Wow! What great timing this recipe is! My daughter just gave me a bunch of garlic scapes and I made pasta with them which was delicious. I didn't know what to do with the rest of them, but now I do!

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  7. This looks amazing...I'm not very good in the garden....

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