Seascape Garlic Scape Pesto
This is a recipe from a long time friend, Ian Emerson. who is retired from Memorial. Ian moved back to his family farm in Ontario where he does some hobby farming. This includes growing garlic. His garlic is quite good; in fact, usually, we buy seed garlic from him for our farm; however, we needed so much this year so this year, we order garlic from our regular seed suppliers. They also have a summer place at Bellevue Beach near Holyrood, so we see him occasionally when he is back in Newfoundland.
½ cup chopped garlic scapes
¼ cup pine nuts
¼ cup shredded Parmesan cheese
1/8 cup olive oil
Cut up the scapes with a knife into 2-3 inch pieces and add with all the other ingredients to a blender or food processor. Blend to a fine consistency, stopping every now and then to scoop the mixture off the sides of the blender. Use fresh on crackers or pasta, refrigerate or freeze for later. To store small quantities, freeze in an ice cub tray, removed from tray and store in plastic bags in the freezer.
Garlic Scape and Basil Pesto
A recipe from one of our CSA members, Christy.
“Hi Melba,
I don’t know exact amounts since I just kind of threw it all in my vitamix, but I will estimate as best I can!
Blend together in food processor:
a couple big handfuls of basil
3-4 garlic scapes
a big handful of spinach
handful of walnuts (or pine nuts if you prefer)
about 1/2 cup or more of grated parmesan
salt and pepper to taste
a couple glugs of olive oil – enough so it isn’t too dry – I add a bit of pasta water at time of cooking to get the right consistency. You could add extra olive oil instead of pasta water if you want.
It’s delicious and full of healthy goodness! 🙂
Christy”
Garlic Scape Frittata
10 eggs
1 cup (1/2 lb.) chopped greens
1/2 c. grated Parmesan cheese
1 Tbsp. chopped parsley or basil
1/2 c. finely chopped garlic scapes
salt and pepper to taste
1/2 cup finely chopped garlic scapes
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
