The Virgin Stove

Making everything for the first time

Garlic Scapes Pesto

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Chris planted some garlic and got excited when he learned that garlic scapes were edible. So I did the practical thing: made pesto.

 

Garlic Scapes Pesto

⅔ cups garlic scapes, chopped in one-inch lengths

¼ cup fresh basil leaves

⅔ cup extra virgin olive oil

1 tablespoon lemon or lime juice

⅛ cup white wine

½ cup grated reduced fat parmesan or romano cheese

1 teaspoon black pepper

 

Instructions:

  • In a deep container just wide enough to fit the head of an immersion blender, combine the garlic scapes, basil leaves, olive oil, and lemon juice. Blend with an immersion blender until smooth and creamy.
  • Pour into a small saucepan over medium heat. It should have the consistency of spaghetti sauce. If mixture is too thick, add more olive oil. Let boil and turn the heat into the lowest setting. Add the white wine, cover, and let simmer for 15 minutes. Uncover, stir in the cheese and black pepper. Normally, salt is not needed because of the cheese but you may add some if you find it bland for your taste.
  • Serve with pasta. You can add chicken or shrimp as a topping if desired.
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