I just got word that our first week of the CSA will have garlic scapes! I remember LOVING this recipe when I got them a couple years ago, so I am reposting it for everyone that doesn’t know what to do with them. ;)
Cilantro & Garlic Scape Pesto
- 1 bunch of cilantro, ends removed
- 2 garlic scapes
- handful of chives (or garlic clove or more scapes)
- 2 handfuls of walnuts
- 1/4 cup olive oil (or more depending on how creamy you want it)
- 2 pinches of salt
- pepper to taste
- few good shakes of crushed red pepper flakes (these happened to be homemade from last year’s dried chili’s)
Directions:
Put the cilantro, garlic scapes, chives, walnuts in the food processor and pulse until they are a coarse meal. Put in the salt, pepper, red pepper flakes, and run a stream of olive oil in while its processing until you get a chunky/creamy texture. Serve on top of any meat, mushroom caps, eggs, etc.
Pesto is so versatile and easy to freeze. It helps dress up any boring meat easily. I chose to grilled up some grassfed flank steak and serve pesto on top. I put it on top of the salad blend I got from the CSA. Absolutely fabulous. This is what I love about the CSA. I didn’t know what a garlic scape was and I had definitely never cooked with them. Forced me out of my comfort zone and now I know just how much I like them! I hope we get more next week because I have thought up a million more way to use them!!!