Garlic Scape Pesto with Zucchini Ribbons Posted on 6 Jun 14:35 , 3 comments
I'm so excited to share this recipe! If you are growing hardneck garlic and you love pesto this is a great recipe.
First, I should probably explain what a "scape" is and how I harvest. A garlic scape is a green stalk that extend from the base of hardneck garlic plants, resembling oversize chives or scallions. Garlic scapes usually start to make their appearance on hardneck garlic sometime in June.
If you're still not sure how or when to harvest, I have a short video.
From "seed" to table this took 8 months to make and it was worth it!
If you don't have garlic scapes, you can always swap out with garlic cloves. If you don't have a gadget to make ribbons, you can always use zucchini slices.
For this recipe, I used Trieste White Zucchini. It's beauty! You can use any type of heirloom zucchini you have growing.
GARLIC SCAPE PESTO WITH ZUCCHINI RIBBONS
Garlic Scape Pesto Ingredients:
12 large garlic scapes, bulb removed, cut into 1/2-inch pieces (about 1/2 cup)
1 cup loosely packed fresh basil leaves
1/2 teaspoon sea salt
1 cup extra-virgin olive oil , divided and to taste
1 cup grated Parmesan cheese, divided and to taste
1/2 cup pine nuts or walnuts
Garlic Scape Pesto Directions:
Add the garlic scapes, basil salt to a food processor or blender. I used my blender.
Pulse a couple of times to achieve a rough mixture.
Add 1/2 cup of the olive oil and blend.
I phave made this recipe with ½ cup and 1 cup of oil and I prefer 1 cup. That’s a personal preference If you blend ½ cup of oil and the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and pine nuts (or walnuts) then process until completely mixed in. Taste for seasonings.
Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
Refrigerate any leftover pesto
Zucchini Ribbon Directions:
You can use any type of zucchini or attachment. Some people prefer a smaller "zoodle" compared to the ribbon. Once you create your zucchini ribbon, gently sautee on the stove in a tiny bit of olive oil or butter for 1-2 minutes just to give it a crisp, al dente zucchini.
**Cooking is totally optional. You can definitely eat your zucchini ribbons raw**
Place your zucchini ribbons in a bowl, add garlic scape pesto and gently mix/toss until your ribbons are covered. Top with basil or parmesan cheese.
If you're a meat eater, add a little bacon!
Enjoy!
Comments
Theresa Sutherland on
Sounds delish.
variety of zucchini sounds interesting.
Mary Ann on
I’ve yet to grow garlic, but that dish looks delicious.
Leslie on
This looks amazing. I will definitely be trying it!