Garlic scape & Walnut Pesto. No extra garlic is needed. Notify me of follow-up comments by email. July 16, 2020 by The Vegan Harvest Leave a Comment. I like adding the basil last because then I can control the texture and make sure there are tiny pieces of basil still visible! My husband and I are both fans, and this pesto looks wonderful! Garlic Scape and Walnut Pesto. Cut scapes into 2cm pieces and add to your food processor with the walnuts, Parmesan cheese and lemon juice. I had written a post about how to make garlic So I thought it was about time to remind you about this swirly, magical offshoot of garlic. I am a passionate wannabe foodie who loves to think, make, and talk about food. Servings: 1-1/4 cups. Below you can see a picture of my partner holding a garlic scape — I recommend using the part in between his fingers. You haven’t lived until you’ve tried Garlic Scape Pesto. If you don’t have scapes they can be replaced with a similar volume of greens and about 1 clove of garlic per 2 cups of greens. Walnut Garlic Scape Pesto. How to harvest and store garlic scapes, plus my recipe for Garlic Scape Pesto. Add the nutritional yeast and olive oil. You haven’t lived until you’ve tried Garlic Scape Pesto. If you don’t have garlic scapes, fear not! To make this pesto recipe, you will need garlic scapes, kale leaves, olive oil, lemon juice and sea salt. The traditional Italian recipe uses garlic gloves, which have a stronger flavor than garlic scapes. Wow this garlic scape pesto looks positively delicious! 1 bunch curly kale (approximately 8 oz., but precision is not required), stems removed, roughly … Remove basil leaves from stems. Add garlic scapes, basil leaves and kosher salt to the food processor. Serve over pasta, grilled vegetables, on bread, sandwiches and more. One of the things that has arrived in particular abundance at the markets these days are the tangled and tossled piles of bright green garlic scapes. Stop processing, and scrape down the side of the bowl with a rubber spatula. Garlic scapes make a delightful pesto. They have a mild garlic flavor and is a wonderful base for pesto. With the machine running, slowly drizzle in the oil and purée until smooth. ⅜ cup plus 1 Tbsp. As I can't eat garlic, scapes are my substitute, so I chopped them in 2" lengths and froze them on a cookie sheet, then scooped them into a bag (well, 2 bags. Stay up to date on our Fall/Winter baking schedule and get details right to your inbox about our upcoming Bread Subscriptions. The year was 2013. Finally, add the basil, salt, and lemon juice. 1/2 cup extra virgin olive oil. I love using mostly walnut oil here, but you can reduce the stated quantity or substitute olive oil. Those who fall in love with the curvaceous scapes are often determined to figure out a few uses for them beyond admiration. First of all – love garlic scapes, love pesto, love your photos, and love pretty much everything you’re doing ’round here. The pesto should be eaten fresh. You will want to top everything you make with this Pesto! This garlic scape pesto will keep in the fridge for a week, and can be used just as you would a traditional pesto. Blend/process until you reach your desired consitency. Adjust seasoning if needed. ½ cup walnuts or sunflower seeds or pepitas Pinch of salt Pinch of pepper *Note: feel free to mix in other herbs like basil, mint, cilantro, parsley, or even kale, to make the pesto milder. The cost of pine nuts have gone through the roof since I first posted this recipe. Adjust seasoning if needed. grated parmesan cheese Pulse the scapes and walnuts … But let me warn you…it is also highly addictive!. Hi, my name is Marieke and I am the recipe developer and amateur food photographer behind The Vegan Harvest. You will need: garlic scapes, walnuts, lemon, pecorino romano, and olive oil. … by cory | June 19, 2012 February 6, 2015. This recipe is based on the one shared in the weekly newsletter that Wayward Seed Farm provides with our CSA share. We did find that the garlic scape pesto mellows a little after sitting, so if you find it a little overpowering at first, just refrigerate it and taste it again once it’s had a chance to sit for a few days. Vegan, gluten-free recipe with oil-free optional. I’m no expert here, so I will provide a brief explanation informed by the ever trusty wikipedia page for garlic! Grate cheese. Start processing while adding the olive oil to the bowl slowly through the opening in the lid. Add more salt and/or lemon juice to taste. Add in the parmesan cheese, lemon juice, and salt and pepper. Garlic Scape Pesto inspired by Cathy’s recipe and SAENYC’s recipe on Food52 Makes a scant pint. With the machine running, slowly add the olive oil and process till still a bit chunky, not smooth like a paste. 12 garlic scapes, thinly sliced (about 1 cup/250 mL) 1/4 cup (60 mL) walnuts. Enjoy! I don’t have a food processor, so I used my VitaMix and it worked just fine!eval(ez_write_tag([[468,60],'theveganharvest_com-box-3','ezslot_9',107,'0','0'])); Add your chopped up garlic scapes and walnut pieces to a blender/food processor. Makes: about 1 cup (250 mL) Preparation time: about 15 minutes. You will need about 10 minutes to prep some of the ingredients, this includes washing and drying the herbs. 1/2 c. chopped garlic scapes 2 Tbsp. Garlic Scape and Walnut Pesto. Eat it! Let potatoes rest for a few minutes and serve, or chill and serve cold. We have been getting garlic scapes in our weekly CSA and it has been such a treat! “If you have access to garlic scapes, you can sauté them and use them in a stir-fry or spring vegetable ragout with, say, asparagus and peas. This site uses Akismet to reduce spam. Put the scapes and walnuts in a food processor (or blender) and pulse to break them up. Credits : jack s; Ingredients; Method; Ingredients. This spreadable, dip-able, spoon-able stuff is light, tangy, and fresh. Jun 22, 2016 - Garlic scape and walnut pesto packed with summer kale, for a tasty and nutritious twist on pesto. The whole thing is edible, but you might not want to use all of it. ½ cup (118ml) Parmigiano-Reggiano, grated – Use the real stuff. Garlic scapes can be found on the Internet, as well, probably in May or June. RECIPE FOR GARLIC SCAPE PESTO – makes about 1 cup. As for the greens for pesto… basil, arugula, kale, carrot tops, parsley, spinach, watercress, broccoli rabe, scallions… let me know what you decide to go with! But I find it much easier to cut … I attempted making pesto with them for the first time this summer, and I came up with this delicious recipe for Walnut Garlic Scape Pesto that I hope you’ll enjoy! of pasta), about ½ hour . Add 1/4 teaspoon salt, then the cheese, and pepper to taste. Garlic Scape & Walnut Pesto From Julie Van Rosendaal 2014 Jul/Aug Those smooth, thin, snakelike stalks that pop out of the ground first in the spring make for wonderfully garlicky pesto. We love garlic, so we don’t mind the strong taste, but here’s your warning that you will have garlic breath after eating! Use garlic scape pesto in the same way you would use in any pesto: toss with pasta, salad dressing, or toss with vegetables like blanched green beans. Blend/process until you reach your desired consitency. Ingredients: 1/4 cup pine nuts, sunflower seeds, or walnuts. Scapes are those whimsical curly wands that stretch their way to the sky in June, in Vermont anyway. Garlic scape pesto is the talk of the town and now you can actually buy garlic scapes at markets. This will become a Solstice favourite. 2 cups roughly chopped garlic scapes; 1 cup toasted walnuts; Juice of 1 lemon; 1/2 cup good quality olive oil; Salt & fresh ground pepper to taste; 1 cup grated parmesan cheese (reserved) Put all of the ingredients except the cheese into a food processor and pulse to combine into a smooth paste. The resulting pesto has a rich and garlic taste but not as fiery as if you use garlic bulbs. Garlic scapes have a fairly mild garlic flavor- it doesn’t have quite the bite that raw garlic cloves have and it adds a really nice flavor to pesto. As this recipe uses so few ingredients, make sure you use the best, high-quality ingredients in order to get the best tasting pesto sauce.