Scapes are the edible flower stalks of garlic and onion plants. This Garlic Scape Pesto combines scapes with walnuts, olive oil and Parmesan for a fresh, garlicky version of traditional pesto!
Happy Harvest Friday! Today’s post is going to be a little bit different than usual. I was out of town all this week, so I didn’t have a chance to check on the garden too much and don’t have many updates. BUT since I don’t have updates for you, I’ve got a delicious garden-fresh recipe for you instead.
Before I get to the recipe, I do have one little update. Remember how we finally got some tilapia?
Welp… We won’t be eating those tilapia.
Because the carp did.
Guys!! Why are these dang fish giving us such issues?! Ha!
We installed an automatic fish feeder since we were gone last weekend, and the feeder fed the fish a little too much for a couple days. This messed up our water levels a bit, so we cut back on the food for the next few days. Well apparently the carp got really hungry because they ate all our tilapia AND our goldfish! Those jerks.
Since we clearly know nothing about fish, we decided that for now we are just going to stick with goldfish. We took the carp out of the system and added 50 new goldfish. Hopefully we’ll eventually get tilapia again, but for now we’re just going to worry mainly about the produce.
I did document a few harvests before I left town. After discovering how amazing kale chips are, I picked a whole bunch more and made another batch.
Our chard is HUGE. The leaves are bigger than my head! These ginormous leaves went into a quail egg omelet.
Which was garnished with garden-fresh dill and basil. Seriously so amazing. I am LOVING the dill.
A few more kales and some lettuce became a salad.
This golden beet went in a salad, too. The chard went into a batch of enchiladas (which ended up being a cross between my Green Chile and Chard Enchiladas and Vegan Kale and Black Bean Enchiladas), and the cilantro went on top.
Lastly, one more salad with kale, lettuce, and cilantro.
So now let’s talk recipe. In my last garden update, I mentioned the garlic and onion scapes that I harvested. I wasn’t sure what to do with them, so I went to my trusty all-things-garden-and-veggie cookbook Vegetable Literacy by Deborah Madison. I found a recipe for Garlic Scape Pesto and it sounded like the perfect idea. What I’m learning about random garden veggies: when in doubt, make pesto!
- 1 cup thinly sliced garlic scapes
- ¼ cup walnuts
- ½ cup olive oil
- ¼ cup Parmesan cheese
- Salt & pepper, to taste
- Place scapes and walnuts in a food processor and pulse to break them up.
- With the motor running, slowly drizzle in the olive oil until the mixture is smooth. Add the Parmesan, season with salt and pepper, and pulse a few times to mix.
- Use immediately or store in an airtight container in the fridge.
I tossed some pasta in my pesto, but Deborah also suggests stirring it into soups or spreading it on crostinis.
If you have onions or garlic in your garden, definitely be sure to take advantage of your scapes! You can also probably find them at a lot of farmer’s markets this time of year. Ours just opened last week, so I can’t wait to get a chance to go.
Have a great weekend!