I shared this past week how I noticed garlic scapes in my garden. A few of you suggested I should cut them now, and not wait until they went to flower.
To make the pesto, I stopped by AllRecipes and found this one that seemed good.
You combine 6 garlic scapes, olive oil, pine nuts, parmasan cheese, a splash of lemon juice, and season with salt and pepper. I don’t own a food processor, so I just used my blender. The recipe also called for Asiago, but as I’m technically not supposed to be having any cheese, I felt sticking to just the parmasan would be splurge enough.
Viola! That is it. Very simple, delicious, and done in a matter of minutes. Perhaps it is supposed to be more of a puree, but I left mine with some texture.
Since we’re not eating pasta right now, I decided to serve mine on chicken. I browned the chicken breast, and finished it off in a 350 degree oven. I topped it with some beautiful jarred roasted red peppers I picked up at Whole Foods Market last night (yes, they actually DID have a coupon for it on their website!). Then, I added just a touch of the pesto for flavor.
Was it good?
No. It was delicious!
If you aren’t growing garlic, try your Farmer’s Market. The one I visited today was selling a bunch for $2.50. I also noticed them for sale at Tacoma Boy’s over the weekend.
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I’m totally going to try this!
I normally use walnuts in regular pesto in place of the pine nuts, just because they’re cheaper, and I think it works well.
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