Bell Pepper Boats
Shrimp, Pepper, Pineapple Skewers w/Grilled Avocado
Chicken, Avocado, Black Bean, Mango Salad
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)
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!!!