I discovered this pesto recipe last year when the CSA had garlic scape. I had never heard of it before - but that's the beauty of the CSA. Forced kitchen experiments. I woke up Sunday morning, made coffee, and then on a whim decided to whip up this 4 ingredient deliciousness with my immersion blender before heading to Bob and Edith's for breakfast, since I had the ingredients on hand. And it takes about as long to make as it takes to plug in the blender. 
I used it as a cucumber dip today and at somepoint this week will probably use it on whole wheat pasta, with greens and chicken or something. It is very fresh, lemon-ey, and garlic-ey.
Ingredients:
3 garlic scapes
1 lemon - zest and juice
enough olive oil to taste
enough parm to taste (I keep some in the freezer because I can't eat it fast enough. Worked perfectly.)Directions:
Put in immersion blender attachment or in a food processor. Press the button. Add more of something if you need to. Eat however you see fit.
Hi Smurf! We belong to the same CSA and I found your blog from their pinterest page. This is a really good use of garlic scapes, I'm almost sad that we didn't get more this week! My husband loves pesto and the stuff in the store is pricey. I used my scapes in stir fries with other vegetables and meat.
ReplyDeleteHi! Thanks for the comment! I've also used it in stir fries. Also raw in a honey, vinegar coleslaw.
DeleteI too am in your CSA and wish I had found this recipe when we had garlic scapes. What a great learning experience and how can eating this many veggies be at all bad?
ReplyDeleteExactly! I feel like it's a second job to eat veggies sometimes!
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