Tuesday, July 1, 2014

Garlic Scape Pesto

Garlic Scapes -- what are they? I got some garlic scapes in my From the Farmer delivery and suddenly had to figure out what they were and what to do with them. But, you know I love a challenge. Apparently, the whole garlic plant is edible including the long scapes -- twisty, curly bright green stems. The garlic that we all know has separate cloves and papery skin, but starts out as a green garlic before it matures. The bulb and roots grow underground while a stem, leaves and scapes stay in the sunshine above. Garlic scapes taste like garlic, but a fresher version of them. They are like scallions that taste like garlic!

Inspired by a pesto recipe on the Oh She Glows blog, this turned out awesome! I used this pesto as a spread on flatbread with sliced grape tomatoes and it was amazing. I changed it around a bit by doubling the amount of garlic scapes and not using spinach. Here's the revised recipe:

Garlic Scape Pesto
Makes 2 cups

  • 6 garlic scapes, rinsed and chopped
  • 1 1/2 cups of Parmesan Cheeze (triple batch)
  • 2 Tbsp fresh lemon juice
  • 1/4 cup extra virgin olive oil
  • Water, as needed
Make the 3-minute parmesan cheeze by mixing roasted sesame seeds, nutritional yeast, and salt in the blender (see recipe link above).

Remove cheeze from blender and set aside. Put the garlic scapes and lemon juice in the blender and process until fine. Add the vegan parmesan slowly in 1/2 cup increments, alternating with the olive oil and additional water as needed. Process until smooth. Enjoy!

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