>> Garlic Scapes <<
Garlic Scape/Spinach Pesto
10 scapes cut to pieces
4 – 5 oz. of baby spinach
pecorino cheese (knob of 1 – 2 inches)
toasted almonds (about cup)
Use a cuisinart to grind up almond and the knob of pecorino cheese and place in a bowl. Throw in garlic scapes and baby spinach and pulse till well corporated and begin adding olive oil. Add the almond/cheese mixture back in the cuisinart and pulse adding more olive oil if needed. Season with salt and splash of lemon juice. This is a thick pesto so use some pasta water when adding to pasta or just use more olive oil to thin it out.
Courtesy of Bay Ridge CSA member, Yeonhee DeLorenzo
Garlic Scape Pesto
1 pound garlic scapes
1 cup grated parmesan cheese
Olive oil (about 1/2 to 1 cup)
2 Tbls lemon juice (optional)
½ cup Walnuts (optional)
Chop the garlic scapes into 3 inch lengths. Put it in the food processor and process until pureed. Add the parmesan and walnuts and process until smooth. Add lemon juice then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks or freeze.
Courtesy of 2SisterGarlic.com For more Garlic Scape recipes, try visiting: http://www.2sistersgarlic.com/articles/garlic_scape_recipes.htm
1. Take the scapes and put them in a lightly oiled roasting pan,
2. Roast in a hot oven (425 °F) for 35- 45 minutes or until they are
beginning to turn brown. Or grill them over medium flame.
3. Remove from heat, add salt and pepper to taste and fresh olive oil.
4. Toss to guarantee seasoning, cut into bite-friendly pieces, and serve on
a slice of toasted bread slightly covered with goat cheese.
OPTIONAL: add hot pepper flakes if you enjoy some heat.
Courtesy of Bay Ridge CSA member, Chiara Scandone