The last could be modified to use other greens you might enjoy as well - and remember amounts in recipes are guidelines and can be changed to fit your personal preferences!
In recent a CSA distribution in Waverly, Tammy created Garlic Scape Pesto for our CSA members to try out and it has received positive reviews (Cedar Falls, you'll get your chance this week!) The recipe Tammy followed is based off of the following that we posted on Facebook for those who use that social media platform:
|photo from allrecipes.com|
"...an easy, fragrant pesto that can be spread on bread or crackers, put on pasta, used with fish, and as a substitute for garlic, onion, or scallions! Add to sandwiches, pasta, lamb, and fish dishes. Tastes great mixed with mayo."
See the above website for their recipe I don't weigh out the scapes, so here is the version that fits for our CSA:
- 10 garlic scapes (trim off the top (flower) and bottom that is not "bendy".
- 1/2 c. Parmesan cheese (I prefer the shredded kind, vs the ground up "shaker style"
- 1/2 c olive oil
- 1/2 T lemon juice
- pepper to taste
Put all ingredients in a food processor and blend until smooth.
Store in the refrigerator for one week or freeze (works great if you put in ice cube trays to freeze, then pop out and store in a freezer bag or container - just don't reuse the tray for regular ice cubes!).
Variations: add kale, mustard greens or basil and slightly increase the oil.
If you want to try this recipe, we should tell you that you should LIKE garlic if you want to use this pesto. If garlic is NOT a taste you like, then you will not want to eat this pesto. On the other hand, if you love garlic, you'll love this pesto. One person suggested that they would slather it on chicken or shrimp prior to putting them on the grill.
Hey, if it can make a cheap 'saltine' type cracker taste good....