Recipes
Garlic Scape Pesto
- 6-7 garlic scapes
- Approx. 1 cup olive oil
- 1 cup grated parmesan or asiago cheese
Combine scapes and olive oil in a food processor; they will turn a brilliant, if watery looking green. Blend in the fresh grated cheese and serve over angel hair pasta , garnish with toasted pine nuts ands olives.
Fried Scapes (from dakotagarlic.com)
Cut scapes to green bean size and saute them in butter and salt for six to eight minutes. During the last minute of cooking add about 1 tsp. of balsamic vinegar.
Spinach and Scape Frittata (adapted from dakotagarlic.com)
- 3 Tbsp. olive oil
- 10 eggs
- 1 cup (1/2 lb.) chopped raw spinach
- 1/2 c. grated Parmesan cheese
- 1 Tbsp. chopped parsley or basil
- 1/2 c. finely chopped garlic scapes
- salt and pepper to taste
Preheat oven to 350°. In a large bowl mix all ingredients except oil and scapes. Heat oil in a 10-inch ovenproof skillet on the stove. Add the scapes and saute until tender on medium heat for about five minutes. Pour egg mixture in skillet with garlic and cook over low for three minutes. Place in oven and bake uncovered for 10 minutes or until top is set. Cut into wedges and serve.
Garlic Scape Pesto #2
- 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
- 1/3 cup walnuts
- ¾ cup olive oil
- ¼-1/2 cup grated parmigiano
- ½ teaspoon salt
- black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
White Bean and Garlic Scapes Dip
Time: 15 minutes
- 1/3 cup sliced garlic scapes (3 to 4)
- 1 tablespoon freshly squeezed lemon juice, more to taste
- 1/2 teaspoon coarse sea salt, more to taste
- Ground black pepper to taste
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1/4 cup extra virgin olive oil, more for drizzling.
In a food processor, process garlic scapes with lemon juice, salt and pepper until finely chopped. Add cannellini beans and process to a rough purée.
With motor running, slowly drizzle olive oil through feed tube and process until fairly smooth. Pulse in 2 or 3 tablespoons water, or more, until mixture is the consistency of a dip. Add more salt, pepper and/or lemon juice, if desired.
Spread out dip on a plate, drizzle with olive oil, and sprinkle with more salt.
Yield: 1 1/2 cups.
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