Tuesday, July 17, 2012

Recipe: Garlic Scape Pesto over Veggies

Here's another CSA inspired dinner (or side dish) featuring garlic scapes.

Garlic Scape Pesto
1 cup rough chopped garlic scapes
1/2 cup fresh parsley
1 tablespoon olive oil (or butter)
3 tablespoons crumbled blue cheese (feta, parmesesan, tomme, etc)
1/4 cup almonds, walnuts or pinenuts
1/2 teaspoon black pepper (or to taste)
pinch salt

Here's a recipe for the magic bullet! Combine parsley, scapes and water/oil in blender or bullet. Puree until consistently smooth. Add cheese and nuts and pulse to combine. Set aside.

Rough cut your favorite summer veggies (I used red peppers, green beans and yellow and zucchini squash) and toss into non-stick wok. Cook until tender, pour pesto mixture over vegetables, toss to combine. Salt and pepper to taste! I ended up using a bit more salt than I thought I would to balance the garlic bite. Younger scapes (curlier) have less garlic flavor than the older (straighter) scapes. Keep this in mind and adjust your recipe accordingly. Serve warm. Top with additional cheese crumbles if desired.

Calories 438
Fat 28g
Saturated Fat 10g
Cholesterol 37mg
Sodium 264mg
Carbohydrates 37g
Fiber 14.3g
Sugars 23g
Protein 18g

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