Garlic Scape Pesto Recipes

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GARLIC SCAPE PESTO RECIPE



Garlic Scape Pesto Recipe image

Provided by The Prairie Homestead

Number Of Ingredients 7

1 cup garlic scapes, cut into 1″ pieces
1/2 cup fresh basil leaves
1/3 cup cashews
1/2 cup extra virgin olive oil
1/2 cup grated parmesan cheese
1/2 teaspoon lemon juice
Sea salt and pepper, to taste

Steps:

  • In a food processor, process the garlic scapes and basil for 30 seconds.
  • Add the nuts and process for another 30 seconds.
  • Slowly drizzle in the olive oil as you continue to run the food processor.
  • Add in the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adjusting the salt/pepper as desired.
  • Use the pesto over fresh homemade pasta (my favorite), use it as a sauce for homemade pizza, or smear it on a bit of crusty bread.

GARLIC SCAPE PESTO



Garlic Scape Pesto image

The star of this pesto is the garlic plant's underappreciated second offering: the fleeting garlic scape. The ingredients are straightforward except for the substitution of sunflower seeds for pine nuts. The seeds are a fraction of the cost and do the job just as well. A food processor is a must for this recipe. For pesto, ingredient order matters. Start with the scapes and process for about 30 seconds. Add the seeds until they are broken down and mixed well with the scapes. Scrape the sides of the bowl with a rubber spatula for wandering bits. Next, pour in the olive oil. If you have Parmesan cheese in chunks, add it now, but if it is grated, wait until the scapes and seeds smooth out. If you're serving right away, add the basil and lemon juice. If not, hold back on the basil for now - otherwise the pesto will lose its vibrant color. Add generously to cooked spaghetti or spread on crusty bread.

Provided by Jeff Schwarz And Greg Kessler

Categories     easy, quick

Time 3m

Yield About 1 cup

Number Of Ingredients 6

1 cup garlic scapes, sliced crosswise (about 10 to 12 scapes)
¼ cup raw sunflower seeds
½ cup extra virgin olive oil
¼ cup Parmesan cheese
½ cup basil leaves
Juice of one lemon

Steps:

  • Place the garlic scapes in a food processor and pulse for 30 seconds.
  • Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
  • Add the olive oil and process on high for 15 seconds.
  • Add the Parmesan cheese and pulse until the ingredients are combined.
  • Add the basil and lemon juice, and process until reaching the desired consistency.
  • Add salt to taste and serve immediately.

Nutrition Facts : @context http, Calories 773, UnsaturatedFat 49 grams, Carbohydrate 48 grams, Fat 61 grams, Fiber 4 grams, Protein 15 grams, SaturatedFat 10 grams, Sodium 219 milligrams, Sugar 2 grams

CHEF JOHN'S GARLIC SCAPE PESTO



Chef John's Garlic Scape Pesto image

This is one of the most interesting and delicious pesto alternatives that you will ever taste. The recipe is super simple and the hardest part might be finding the garlic scapes themselves. Use as you would traditional pesto.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 8

Number Of Ingredients 7

1 cup roughly chopped garlic scapes
1 lemon, juiced
1 tablespoon white wine vinegar
½ teaspoon kosher salt, or to taste
¼ cup olive oil
¼ cup canola oil
½ cup toasted walnuts

Steps:

  • Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.

Nutrition Facts : Calories 198.7 calories, Carbohydrate 8.1 g, Fat 18.8 g, Fiber 1.5 g, Protein 2.4 g, SaturatedFat 1.9 g, Sodium 123.8 mg, Sugar 0.5 g

GARLIC SCAPE PESTO



Garlic Scape Pesto image

Garlic scapes, the curled flower from the top of a garlic plant, are abundant at farmers markets and CSAs (community supported agriculture shares) in spring and make an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo.

Provided by amandajo

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes

Time 10m

Yield 28

Number Of Ingredients 5

1 pound garlic scapes, cut into 2-inch pieces
1 ¼ cups grated Parmesan cheese
1 cup olive oil
1 tablespoon lemon juice
ground black pepper to taste

Steps:

  • Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

Nutrition Facts : Calories 108 calories, Carbohydrate 5.6 g, Cholesterol 3.1 mg, Fat 8.8 g, Fiber 0.4 g, Protein 2.4 g, SaturatedFat 1.7 g, Sodium 57.5 mg, Sugar 0.3 g

GARLIC SCAPE AND BASIL PESTO



Garlic Scape and Basil Pesto image

Discover this delicious garlic scape and basil pesto recipe that can be used on pastas, soups, and sandwiches.

Provided by Kerry Michaels

Categories     Condiment     Sauce

Time 15m

Number Of Ingredients 6

12 large garlic scapes (bulb removed, cut into 1/2 inch pieces)
1 cup loosely packed basil leaves
1/2 teaspoon Kosher salt
1/2 cup pine nuts (or walnuts)
1 cup extra virgin olive oil (divided)
1 cup Parmesan (grated)

Steps:

  • Gather the ingredients.
  • Add the garlic scapes, basil, and kosher salt to a food processor or blender .
  • Pulse a couple of times to achieve a rough mixture.
  • Slowly start adding 1/2 cup of the olive oil.
  • Stop processing and scrape down the sides of the bowl with a rubber spatula.
  • The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
  • Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings.
  • Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
  • Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture.
  • Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.

Nutrition Facts : Calories 361 kcal, Carbohydrate 6 g, Cholesterol 11 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 311 mg, Sugar 1 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g

PASTA WITH GARLIC-SCAPE PESTO



Pasta with Garlic-Scape Pesto image

Provided by Ian Knauer

Categories     Cheese     Garlic     Nut     Parmesan     Tree Nut     Pistachio     Fall     Spring     Healthy

Yield Serves 6 to 8 (makes 1 1/2 cups pesto)

Number Of Ingredients 7

For the pesto
10 large garlic scapes
1/3 cup unsalted pistachios
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
1/3 cup extra-virgin olive oil
1 pound spaghetti

Steps:

  • Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
  • In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

GARLIC SCAPE PESTO



Garlic Scape Pesto image

Garlic scapes are the curly stems from hard-necked garlic plants. They have a milder flavor than the garlic bulbs. We enjoyed this pesto spread on Italian bread, but it would probably be good over pasta as well. You can substitute asiago cheese for the parmesan. I don't really know how many servings this makes, but I had to guess since I couldn't submit the recipe without filling in the serving amount. I've heard that it freezes well, but we didn't have any left to freeze!

Provided by Sonata

Categories     Vegetable

Time 5m

Yield 12-16 serving(s)

Number Of Ingredients 5

1/4 lb garlic scape, chopped
1/2 cup olive oil
1 cup parmesan cheese, grated
3 tablespoons lemon juice or 3 tablespoons lime juice
salt

Steps:

  • Puree scapes and olive oil in blender or food processor until smooth.
  • Stir in cheese and lime or lemon juice and season to taste.

Nutrition Facts : Calories 116.4, Fat 11.4, SaturatedFat 2.7, Cholesterol 7.3, Sodium 127.6, Carbohydrate 0.7, Sugar 0.2, Protein 3.2

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