Hello friends in Good Food!
I’m very excited that the GFC asked me to share the fruits of my kitchen labors with you! Throughout this summer season, I’ll be posting recipes using ingredients from our GFC shares. I’ll be focusing on straightforward recipes that showcase the beauty of our fresh, local food. And I’ve recently begun canning, so I’ll also include some recipes that preserve our summer bounty for later seasons. Let me know in the comments what kinds of recipes you’d like to see.
Let’s begin with garlic scapes. I love garlic scapes because they signal the beginning of the summer growing season. Fresh, woodsy, and supremely garlicky, scapes pack a flavor punch. You can add them to salads, egg dishes, or sautees for a bit of garlic flavor.
But what if you have a couple of bunches that you want to use up? I have two suggestions: garlic scape pesto and pickled garlic scapes. First, garlic scape pesto.
Garlic Scape Pesto
Makes around 2 cups
- 2/3 cups chopped garlic scapes, blossom end and tough stems removed
- 1/3 cup slivered or sliced almonds
- 1/3 cup shredded or ground parmesan or pecorino cheese
- 2 tablespoons of olive oil
Special equipment: a food processor–mini or regular size
- In a food processor, add garlic scapes, almonds, and cheese. Pulse until mixture is coarsely ground and starts to come together. Drizzle in olive oil, one tablespoon at a time, until mixture becomes a soft mash.
- At this point you can put it in the fridge and it will keep for about two weeks.
You can serve the pesto with pasta, on crostini, or as a dip for vegetables. Before serving, toss the pesto with a couple more tablespoons of olive oil to loosen it up.
Notes: this recipe also works well with only 1/3 cup chopped scapes, for those who like a less intense garlic flavor. If you are vegan, you could replace the cheese with an additional third of a cup of almonds.
Recipe adapted from Dorie Greenspan