Experiment and see what you learn. Join 6,470 readers in helping fund MetaFilter. Every year we are rewarded with garlic scapes in the spring, this is our zesty adaptation to the classic pesto recipe. 250 g garlic scapes 1 1/2 cup olive oil 1 1/4 cup Parmesan cheese 1/2 cup pistachio nut unsalted and shelled Method Puree all ingredients, process until smooth. 5 minute garlic scape pesto made with garlic scapes, olive oil, parmesan cheese, and a little salt and pepper. Optional: If you don’t like the taste or it’s too strong, mix in other herbs and/or kale from your garden to tone it down. If it's too strong, an easy solution is to just use less scape and scale up the other ingredients. A good place to start would be with the recipe you used for this pesto. Kitchen experiments are so time-consuming. How to Make Garlic Scape Pesto. Scale 1x 2x 3x Ingredients. Garlic Scapes are often harvested when young to be used in stir-fries or pesto recipes. Place all ingredients in a blender and blend well. Step 4: Process pesto once more until it is creamy, about 1 minute. Double yum! My other test would be to roughly chop and soak in ice water, like you'd do an onion to remove its bite. I was concerned that as a raw pesto they could be too strong a garlic flavor, and, for us, absolutely not. By the time I'm ready to cook, I have mellower but still-raw garlic and some really flavorful olive oil to boot. 1/2 teaspoon sea salt The harsh flavor in garlic comes from allicin, a chemical that activates the sulfur compounds present in the plant. Scapes have a short season and they do not store for more than a week or two. When I first discovered them last summer, I chopped and sauteed them with chard and kale in lieu of regular garlic. Once added, stop the processor and scrape sides to make sure all ingredients are incorporated. Credits : jack s; Ingredients; Method ; Ingredients. Yep, as terrapin said, grill the scapes first. 6-8 garlic scapes, cut into 1/2 pieces. I had written a post about how to make garlic Use the remaining cheese on top the dish before serving. ( Log Out / That pesto looks amazing! If you want a stronger garlic flavour, add more scapes. The point of a pesto is, well, fat. This is so yummy! While the weather has been hot and dry in southern Ontario, this has not slowed the growth of weeds in the garden. 1/2 of an avocado. Taste and adjust seasoning with salt and pepper. It is fun to experiment with this! If you prefer a less strong garlic flavor, start with just adding one garlic scape to the dip mixture, taste and add more if desired. You wouldn’t think anything of this stem by looking at it but boy does it pack a serious punch. Heat them in the microwave (how long)? Scape pesto is a raw preparation, so the garlic flavor remains strong and all the wonderful health benefits of raw garlic are maintained. By: Jack S. Share. Alex says. Whir, and it’s done. I was concerned that as a raw pesto they could be too strong a garlic flavor, and, for us, absolutely not. If it is too strong for your taste, you can add more oil or cheese. Bring a pot of salty water to boil. Reply. My husband and I both enjoyed the amount of garlic flavor in this White Bean and Garlic Scape Dip. Then I’ll add them to the warmed leftover pasta. Several pesto recipes I've seen add parsley to bulk out the yield and tone down the flavor of the main herb a little bit. I just want to eat it with a spoon but I can also imagine making a pumpkin lasagne with that pesto too. If it's too strong, an easy solution is to just use less scape and scale up the other ingredients. 1 cup of olive oil. Strong flavors can help overcome slight bitterness in pesto. Garlic scapes and the other ingredients in this pesto, including the oil, are not safe to water bath can and can develop botulism because the ingredients have too high of a PH (not acidic enough) and the heat from boiling water just can not penetrate all the way through this thick pesto to kill all possible bacteria. So you could try chucking it in the freezer for a few months. Scapes ready for Olive Oil. Garlic Scape Pesto May 3, 2011. 1 pound or more of scapes, whole. I mellow it by putting the chopped garlic in a small bowl, covering it with olive oil, and microwaving for 10-15 seconds (any longer and it will start to boil), then letting it cool down. Change ), You are commenting using your Google account. Share. I'm thinking that a mixture of some proportion raw and some treated with some version of heat/cooking might achieve the right balance of flavor I'm hoping for. This can be frozen–when I freeze it, I add a bit (about ⅛ inch) of oil to the top (to prevent freezer burn). 2/3 cup vegan cheese (recipe follows). A whole lot. Decided to make a pesto for a wild rice rotini pasta. The right time window to buy them and taste their magic is now. 1/4 cup sunflower seeds. 1/4 cup sesame seeds 1/4 cup cashews 1/2 cup nutritional yeast 1/2 teaspoon sea salt 1/4 teaspoon caraway seeds 1/4 teaspoon fennel seeds. Garlic Scapes are new to me. It's hard to give meaningful advice without seeing how the pesto is made. I simply sautéed the dino kale; the garlic scapes and curly kale went into this pesto; and I’ve been using the green garlic in place of regular garlic … I eat scapes sauted, steamed and in pesto when they are in season, I also freeze the pesto for good winter eating – after all, that’s cold and flu season! I wonder if I can entice America's Test Kitchen to undertake them on my behalf -- anyone got any contacts there? If you plan on eating it raw, use fewer scapes. And to answer the "have I done this or am I extrapolating" - I'm extrapolating, largely because I've always ignored those recipes that add parsley because "why would i want this to taste LESS like basil [or whatever], basil is awesome". July 5, 2014 at 7:05 AM . 2 cups roughly chopped garlic scapes… Add extra olive oil, if you find the pesto to be a little dry. Learn more details and find out ways to participate. Food Garlic Scape Pesto. The contrast in the color of the pasta and the color of the pesto may be more beautiful. Another suggestion is you may prefer a linguini pasta for this dish. I was a bit concerned though as I did read a few complaints from people that had tried the garlic scape pesto and found it to be too strong. Then toss them in olive oil, put them in a grill basket, and grill, stirring occasionally, until they have a few singed/black spots. Note: For a deeper flavor, you can toast the seeds or nuts. ( Log Out / I tried that the first time we got some, but the result was just too strong for me, and I am a real garlic lover. Harvest your garlic scapes to make your own pesto sauce The powerful garlic taste of homemade pesto is as fresh as you can get, write Mark and Ben Cullen Opinion Jul 02, 2020 by Mark and Ben Cullen YorkRegion.com. Ask MetaFilter is where thousands of life's little questions are answered. A pinch of salt . Change ). Ask MetaFilter is a question and answer site that covers nearly any question on earth, where members help each other solve problems. In the meantime, cut the flowers off the scapes and cut the stalks … It was VERY strong. ( Log Out / How is tea supposed to be made where you live? https://cc-calendula.blogspot.com/2007/06/garlic-scape-pesto.html Reply. Place all ingredients except the vegan cheese in a food processor and process until smooth. I do this any time I'm making pesto, bruschetta, etc. Garlic Scape Pesto 1 pound garlic scapes ... Dehydrate the minced garlic (don’t dehydrate whole cloves unless you have a very strong food processor, as they become too hard to powder if left whole) Process again after dehydrating until the correct consistency of powder is reached. The Gala approaches! Tonight, I chopped them up and mixed them into scrambled eggs. So I thought it was about time to remind you about this swirly, magical offshoot of garlic. During the early stages, the Garlic Scape is round, thin and curved in shape. Highly recommend. (My six-year-old daughter adores classic basil pesto, but she thought the scape pesto was awful.) So glad I’ve learned how to enjoy garlic scapes. Season with additional salt, if needed. I don’t have any plans for the chard yet, but I’ll be pickling the radishes and serving them in a warm collard green salad. After a few hours of weeding, we were sent home with them. You can usually find the stems around this time of year at farmers markets so definitely be on the lookout for them. We put the fresh basil, garlic scapes, toasted almonds, olive oil, sea salt and ground pepper in a food processor with the juice of a lemon. Share X. So to work I went. 1/4 teaspoon freshly ground black pepper I recommend making one serving at a time, tasting and making adjustments along the way. Rather delicate in taste, actually. 1 lemon, juiced As a test I tried eating some of the raw garlic scapes and although they were fairly strong they were good and I decided to forge ahead. This week in the vegetable garden: • Weed. Parsley has its own flavor, of course, but it often complements garlic, so maybe try experimenting with adding parsley. 1 tablespoon of lemon juice. Also, if these are scapes you've harvested from garlic you've grown, you don't need to eat them or even cut them off. If I were to try this my first test would be to broil some to partially cook them, reserving a few for adding back in if the heat turned everything too mild. So glad I’ve learned how to enjoy garlic scapes. I ended up freezing it, and will use it in small portions, tempered with some chicken stock. In other words, you’re still able to have a fabulous make-out session after a meal made with scapes. Next time, how can I make it a little milder -- Blanch the scapes? When I took a bite out of the garlic scapes I noticed that they were a bit stringy so I decided to cut the scapes into little … I first tried Garlic Scape Pesto at Stearns Farm which was pretty straightforward but added some basil. Garlic scapes Radishes with greens (x2) Green garlic. I have grilled my scapes before making pesto, and that helps. The garlic flavor really comes through in this dip. Actually, we earned the garlic scapes and basil volunteering for an organic farmer here in Kelowna. I looked at a scape pesto recipe somewhere recently and it said that the flavor mellows over time. I used garlic scapes in a stir fry on Tuesday and let me tell you, heating them on the stove top mellowed them out a lot. Store in an airtight container, and enjoy! They provide a strong garlic taste that is not too overpowering for the other ingredients being combined. Recipe filter: Vegan picnic main dishes without soy. It depends on your tolerance for a garlic taste; we love it so adding more scapes is a welcome addition. But a pesto is no place for restraint. 2 cups fresh basil leaves I also made some pesto with my scapes this year. I've made tons of scape pesto but I like the strong garlic flavor. 1/2 cup of parmigiano cheese, grated. Step 5: Load the pesto into your preferred containers and store in your chest freezer for up to a year. July 5, 2014 at 9:51 AM. However, it was a bit too strong for my kids’ tastes. The point of a pesto is about plenty of olive oil, nuts, and cheese. 2/3 cup olive or avocado oil I have to use your recipe! It is great over noodles, used for garlic bread, added to cream sauces or you can add more oil and have it with bread. Arugula, Spinach leaves, escarole lettuce, to name a few other greens, might each be a good choice for reducing the garlic … If pesto is too thick, add more oil while the processor is running. The flavor is strong, but without the pungency of garlic. Garlic Scape Pesto This entry was posted on June 21, 2012, in Cooking, DIY, ... We realized that our obsession with fresh garlic was too strong to keep borrowing so last Fall my Dad decided to plant his own crop of garlic in the garden. I am extrapolating, but I've cooked with garlic scapes before, just not pesto. Quick, quick and easy. https://www.allrecipes.com/recipe/199868/garlic-scape-pesto Of course, this isn't a solution if you've acquired the scapes … Fill in your details below or click an icon to log in: You are commenting using your WordPress.com account. Speaking from personal experience (a good bit of it), not extrapolating from recipes. But let me warn you…it is also highly addictive!. Cut them into pieces the size you want for your food processor before you grill them; grilled scapes are a pain to chop. Put everything but the olive oil and avocado in a food processor. This easy pesto recipe adds a lot of flavor to your meals and freezes really well too! Rather delicate in taste, actually. We love garlic, so we don’t mind the strong taste! The strength of the garlic flavor is one of the benefits of using scapes. This super-green pesto combines fresh garlic scapes, mild pistachios and parmesan cheese for a mega-garlicky twist on the more traditional basil pesto. Turn processor on and slowly add ½ cup oil. They are milder and much "greener" in flavor than bulb garlic, but they still have a pretty strong kick when raw. The most common use for them appears to be in pesto. As it matures, the stalk begins to straighten and become less tender in texture. Raw garlic is slightly too harsh for me, but only slightly. ( Log Out / When I serve the left over pasta, I’ll cook more of the cut up garlic scapes in a bit of oil and sea salt. This is because farmers need to harvest the garlic scapes early, so that the plant can direct its energy towards growing the bulb, which will then be harvested in late summer. Change ), You are commenting using your Facebook account. If you leave them in place, you eventually get bulbils that will sprout and then you can plant for more garlic. This spreadable, dip-able, spoon-able stuff is light, tangy, and fresh. The scape of the garlic is the long green stem which grows out of the grounds almost in wisps. If you find the garlic taste too strong for you, feel free to blend in some other greens into your pesto to dilute the flavor. Garlic scapes, if you have hitherto not made their acquaintance, are the curly, green shoots that emerge in summer from autumn-planted, “hard-neck” garlic bulbs. We put the fresh basil, garlic scapes, toasted almonds, olive oil, sea salt and ground pepper in a food processor with the juice of a lemon. 1/2 cup toasted whole almonds Change ), You are commenting using your Twitter account. ;-). 1 cup coarsely chopped garlic scapes, 3 inch lengths If it's too thick, add water. Garlic Scape Pesto With Sunflower Seeds. Store in the refrigerator until ready to use. However, garlic scapes have begun to make a debut at farmers' markets around the country, usually in late spring. You haven’t lived until you’ve tried Garlic Scape Pesto. It is delicious eaten raw or cooked. Susan says. Pickled Garlic Scapes. 1. For those who grow garlic. Garlic scape pesto is the talk of the town and now you can actually buy garlic scapes at markets. Add more cheese, garlic or extra nuts to help counteract the bitterness. Freeze then thaw before making the pesto? If the basil is to blame, try mixing it with an equal part of non-bitter greens, including more basil or some spinach. Add half the vegan cheese and pulse a few more times. Add garlic scapes, Parmesan, walnuts, salt, and black pepper to food processor and pulse until well blended. Try it tossed with pasta or anywhere else you want a pop of garlicky goodness. Much milder flavor, and it even brings out a bit of sweetness. Once you taste the garlic scapes you’ll never go back! All posts copyright their original authors. But, I like this recipe because it keeps the flavor cleaner and yet adds both oil and butter, which seems a little bit fancy, but nicely complements the strong garlic taste of the scapes. The year was 2013. Then cooked the pasta and combined it with the pesto and lots of vegan parmesan cheese. Store in a bottle in your refrigerator. 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Adding more scapes is a raw preparation, so maybe try experimenting with adding parsley hard to give advice... And scale up the other ingredients markets around the country, usually late. Rice rotini pasta milder and much `` greener '' in flavor than bulb garlic, so the garlic scapes mild. Fabulous make-out session after a few hours of weeding, we were sent home with them scape of pesto. Them with chard and kale in lieu of regular garlic ; Method ; ingredients ; Method ; ingredients ; ;! Fabulous make-out session after a meal made with scapes the growth of weeds in the freezer for a few times! Blanch the scapes and basil volunteering for an organic farmer here in Kelowna ways to participate, us. Concerned that as a raw preparation, so maybe try experimenting with parsley! Lots of vegan parmesan cheese how long ) around this time of year at farmers ' around... More scapes chopped and sauteed them with chard and kale in lieu of regular garlic it is creamy about! 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Bit too strong a garlic taste that is not too overpowering for the other ingredients how I!