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Garlic Scape Pesto – Food Wishes ctm magazine
I’ve been wanting to do some extra “quick and dirty” bonus videos on the channel, and this garlic scape pesto is an experiment in doing just that. Besides them being shorter, they also contain no “You’re the…” rhyme, or any “That’s right!” in the intro. Regardless, I hope you enjoy this great alternative pesto!
Here are the ingredients, and I’ll add the links when there is an official recipe page for it on Allrecipes.
Makes about a cup:
1 cup roughly chopped garlic scapes
juice of 1 lemon
1 tablespoon white wine vinegar
1/2 tsp kosher salt, or to taste
1/4 cup olive oil
1/4 cup canola oil
1/2 cup toasted walnuts
source
I've been wanting to do some extra "quick and dirty" bonus videos on the channel, and this garlic scape pesto is an experiment in doing just that. Besides them being shorter, they also contain no "You're the…" rhyme, or any "That's right!" in the intro. Regardless, I hope you enjoy this great alternative pesto!
Such an interesting take on pesto (and garlic scapes)! We always have 'em stir-fried Chinese or Korean style, but I love pesto and garlic scapes so I can't wait to try this out! Heading to supermarket tomorrow (we are lucky enough to get this all year round).
From outstate Nebraska….PERFECT!! My scapes are just coming on. Thank you!
This takes a little planning because I do it the fall before the spring next year. If you want it tomorrow, you have to plant it yesterday. Just take whichever garlic you really like, whether from Walmart or an heirloom catalog. Including hardneck garlic. Separate the cloves and plant them. Next year you'll have garlic heads. I take off those stems anyway, because I want them to throw all their energy into the heads, not flowers and seeds. When the tops start to brown, that's when I sharply bend the leaves over. So if you've got some garlic that looks like it's not fresh enough for you to eat any more, plant it.
Watch how much lemon you put in — I found a whole lemon was too much, also — if you are gorwing your own, clipping the scapes will make your garlic bulbs fatten.
Not really my thing but ….. as I watch all your videos, and love them, enjoyed just watching it.
Can do a recipe with pork chops and sauerkraut.?
I discovered making garlic scape pesto several years ago when I bought them at my farmers’ market. So tasty! I need to see if anyone is selling scapes this weekend at the market.
It is very good on chocolate ice cream!
I think that you led your subscribers down the wrong road here a little with that thumbnail.
However, it was a good tip. Thanks.
I watched this at 3 in the morning……
Big mistake…
Is that like the garlic version of green onion(or scallions as some of you may call it)
……Green Garlic?
chef john. the only thing better than your voice, is your food! you didnt put in one of your "after all you are the pesto maker of your —–" one liners!!!
Salvaged my garlic crop using this. Had plenty of scapes, but garlic didnt do well. Not much sun or warmth this year in ATL.
I folded the "pesto" into a couple softened sticks of butter, rolled into a tube, and froze.
Makes GREAT garlic toast, and a round sliced and topped on a steak…..INCREDIBLE.
Thank you!
I was offered free scapes at the Albany Oregon farmers market today after telling the gal at the stall about your video. She's a fan of yours and wished me luck in making this pesto.
Garlic scapes are wonderful! I'll have to try this for sure. I harvested mine a week ago. Just this morning I used a few scapes in your queso recipe in place of the green onion and garlic and it turned out great.
I love you Chef John
O.M.G. Made this today and it truly will be on just about everything I eat until it is all eaten up!! Always wondered what to do with this part of my home grown garlic.
the Pesto was perfectly timed for me. I belong to a farm coop and garlic scape in my box. I had pine nuts which I first toasted and not walnuts so made with them. When I first made the pesto all I could taste was the Pine Nuts. Your pesto the color was a beautiful green mine was not. I put in in the fridge for an hour to allow the flavors to blend. The difference was amazing. Put in on Pasta and YUM! Would be curious about comment on using Pine Nuts and not Walnuts. Have seen that substitution in other videos primarily for cost. Thank Chef John for the recipe.
just made this and it came out AMAZING!!!! can't wait to eat it on pasta and steak! thanks chef john!!
I have two bags of scapes in my fridge so I made this. Only had a handful of pine nuts and used EVVO and white balsamic vinegar with the lemon juice. It was over-poweringly garlic (and I do love garlic), so I blended in a few stalks of Swiss chard to temper that. Mmmmm…I'll be making more of that! I really need to try it with walnut…and a piece of beef medium rare…
Wouldn't some freshly toasted pine nuts have tasted better and been more authentic? Sent by someone who is allergic to walnuts and hates to see them put into anything called pesto.
I couldn’t find this on your website.
I was today years old when I learned garlic scape is a thing. Can't find a translation to my own language, so that probably means I won't find this on sale anywhere
I find myself in the possession of a bunch of garlic scapes, so this is perfect! Thanks!
Thanks so much. I can always count on your opinion. I just picked my scapes today and was wondering if I should use the flower part in my pesto.
they have this at Park 2 Shop asian market in columbus, yum