Wednesday, June 29, 2011

Garlic Scape Pesto & Dip

Being a locavore has opened my eyes to new foods that I had never seen or heard of before. Not sure about anyone else, but I had never heard of garlic scapes before, two weeks ago. They were listed as a vegetable on the Bailey's Local Foods online ordering form and I thought, that sounds good, let's pick a bundle of those up. I had no idea what they would look like or the taste, but I'm dedicated to trying just about every local food I can so experimenting was on my agenda.


Bright green, the scapes reminded me of a cross between green onions with a garlic flavor. Safe to eat raw but also good lightly sauteed with a bit of tatsoi (an Oriental green similar to spinach - also local and delicious!).  High in fibre, antioxidants, vitamin A and vitamin C, scapes are the floral part of the garlic bulb. Only available for a short time, I would definitely recommend trying to seek some out!

Garlic Scape Pesto
8-10 garlic scapes chopped
1/4 teaspoon sea salt
1/4 cup of finely grated cheese (optional)
1/2 cup of olive oil (I used a little less)
pinch of pepper

Take garlic scapes, sea salt, cheese and olive oil, blend until smooth and creamy. If you want yours a little less thick, add some extra olive oil, but I would recommend not adding too much or it may become a pool of olive oil.

Garlic Scape Pesto Dip
1 tablespoon of pesto recipe from above
250 grams of sour cream or greek yogurt

Combine pesto and cream/yogurt. Enjoy with chips or fresh cut veggies.

A few other ideas, mix a couple tablespoons of garlic scape pesto with risotto, grilled or roasted chicken, or with soft goat cheese and spread it on some local bread to make a gourmet grilled cheese.


I hope you will be enjoying some garlic scapes in the near future!



Have you ever had garlic scapes before? How do you enjoy eating them?

Bon Appetit!
Chef Mama

4 comments:

  1. just tried this pesto with the scapes I HAD been just throwing in the compost. It's yummy! How can you go wrong with parmesan, olive oil and garlic. THANKS

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  2. I hate the way parmesan tastes so I omitted it completely. Still tastes really good regardless. Just put some on my lasagna rolls in lieu of tomato sauce.

    I'm really excited to try the dip though.

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  3. Glad everyone is enjoying it! The cheese really can be omitted, and I did not even use parmesan, I used sharp chedder in mine, I'm not a huge parmesan fan either.

    LOVE the lasagna idea by the way... sounds delicious! I'll have to try that sometime.

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  4. This recipe looks fantastic...I love the idea of the dip using the pesto! I am actually hosting a garlic scapes linky party at 2sisters2cities.com as part of our Fresh Produce Tuesday series. I would love if you submitted this recipe!

    -m

    ReplyDelete

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