Garlicchivepesto Recipes

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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

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

CHIVE PESTO



Chive Pesto image

Creamy herb paste/sauce perfect for all seasons! Main dish or side dish your guests (and yourself) will love. I made this on a whim when I ran out of basil. In my opinion I like this better than traditional pesto. It's perfect for short pasta shapes. Amount it serves is up to how much you use for your meal.

Provided by Alexandra Antonia

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

Time 25m

Yield 12

Number Of Ingredients 8

3 cups large garlic chives
½ cup fresh basil leaves
1 cup extra-virgin olive oil, or more to taste
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried basil
salt and ground black pepper to taste
½ (8 ounce) package cream cheese

Steps:

  • Pulse garlic chives in a food processor until very finely chopped. Add basil; pulse until finely chopped. Pour in olive oil; process until blended. Blend in garlic powder, oregano, basil, salt, and pepper. Blend in cream cheese. Chill until flavors combine, about 15 minutes.

Nutrition Facts : Calories 208.9 calories, Carbohydrate 1.8 g, Cholesterol 10.3 mg, Fat 22.1 g, Fiber 0.7 g, Protein 1.4 g, SaturatedFat 4.7 g, Sodium 41.3 mg, Sugar 0.3 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 CHIVE PESTO



Garlic Chive Pesto image

This spread is excellent on smoked salmon and cream cheese-topped bagels, grilled lamb, and lentil or black bean soup, cassoulet, and cheese omelets.

Provided by TishT

Categories     Sauces

Time 15m

Yield 3/4 cup

Number Of Ingredients 7

1/2 cup packed fresh garlic sprouts
1 cup packed fresh flat-leaf parsley (Italian)
1/2 cup packed fresh spinach leaves
2 tablespoons walnuts or 2 tablespoons pistachios
1 clove garlic, smashed
3 tablespoons extra virgin olive oil
2 tablespoons freshly grated parmesan cheese

Steps:

  • In a blender or food processor, place the garlic chives, parsley, spinach, nuts and garlic.
  • Whirl until finely minced.
  • Add the oil and cheese, and process until blended.
  • Transfer to a small bowl, cover, and chill.

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

CHIVE PESTO



Chive Pesto image

Recipe using some fresh garden herbs. I used a Magic Bullet to mix everything, but easily done in any food processor.

Provided by ChezGrodenMcSandwich

Categories     Sauces

Time 21m

Yield 1 cup

Number Of Ingredients 10

1 cup fresh chives, chopped into half-inch pieces
2 garlic cloves, chopped
3 tablespoons grated parmesan cheese
1/4 cup flat leaf parsley
1 teaspoon fresh oregano
1 teaspoon fresh rosemary
2 tablespoons almonds, chopped
2 tablespoons walnuts, chopped
1 cup olive oil
ground red pepper (to taste)

Steps:

  • Place all ingredients in food processor, and pulse until mixed. May need additional olive oil to reach proper consistency.
  • Cover and chill.

Nutrition Facts : Calories 2201.2, Fat 238.9, SaturatedFat 34.1, Cholesterol 13.2, Sodium 301.6, Carbohydrate 12.5, Fiber 5.5, Sugar 2.5, Protein 14

WILD GARLIC PESTO



Wild garlic pesto image

Transform your foraging finds into a tangy sauce by combining wild garlic leaves with parmesan, garlic, lemon and pine nuts. Or, use fresh young nettles

Provided by Barney Desmazery

Categories     Condiment

Time 17m

Yield Makes 275g jar

Number Of Ingredients 6

150g wild garlic leaves or young nettles, or a mixture (foraged - see tip)
50g parmesan or vegetarian alternative, finely grated
1 garlic clove , finely chopped
½ lemon , zested and a few squeezes of juice
50g pine nuts , toasted
150ml rapeseed oil

Steps:

  • Rinse and roughly chop the wild garlic leaves.
  • Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
  • Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.

Nutrition Facts : Calories 65 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Protein 1 grams protein

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