I was pretty satisfied with my garlic scape posts, but I thought I should share one of the ways to use up any leftover bean dip or pesto you might have. This is my dinner (unfortunately captured by my phone, as the camera batteries are dead). I had a turkey burger on ciabatta with tomatoes and garlic scape and white bean dip on it and smashed pesto potatoes.
There really isn't any recipe necessary just cut a piece of ciabatta about the size of a roll, cook a turkey burger, and assemble with sliced tomatoes and some dip. For the smashed potatoes, chop up a few potatoes, boil until tender (til you can spear them easily with a fork), then mash them about halfway with a fork or potato masher and add a little milk and a heaping spoonful of pesto. I also sprinkled a little feta on the potatoes.
My first experience with garlic scape was a few weeks ago while I was perusing the produce section, I was immediately attracted (because I love garlic), but repelled by the $9.99/lb sign.
However I was handed a bag of them yesterday free of charge, when I brought a tray of tasty tartlettes, to a party yesterday. Maybe it was a challenge, maybe it wasn't but I decided to take it as an opportunity to explore several uses for garlic scape.
The first is probably the most obvious and very easy, pesto.
I found this recipe, but modified it based on what I had on hand.
GARLIC SCAPE AND WALNUT PESTO
10 garlic scapes, finely chopped
1/3 cup shredded Parmesan cheese (or more to taste)
1/3 cup walnuts, crushed
About 1/2 cup olive oil
Salt/Pepper
Put scapes, cheese walnuts, and about half the oil in your blender/food processor (you may need more oil if using a blender). Blend and add more oil to your preferred consistency. I like it smooth so I added a bit more oil, but if you like it chunky blend for a shorter amount of time and use less oil. Salt and pepper to taste.
Pesto freezes well so feel free to make it ahead of time, but if you aren’t going to use it right away place a piece of plastic wrap tightly over the top to pretend it turning brown. It’ll last a few days in the fridge, and a few months in the freezer.
I plan to devour mine tomorrow with some crusty bread.
