|I loved this Garlic Scape Pesto, which I froze using mini muffin tins.|
Back in 2006 I discovered garlic scapes and made some Garlic Scape Pesto. I liked the garlic scape pesto, but garlic scapes are such a strongly-flavored ingredient that this year when my friend Margarethe gave me some garlic scapes that she'd gotten in her CSA box, I thought it would be fun to try mixing them in pesto with something else. I first thought of kale, but when I went out into the garden the chard was calling out to me, and I thought this Chard and Garlic Scape pesto was just a brilliant combination. I like it on pasta, but I've also been mixing a few tablespoons into scrambled eggs when they're nearly cooked. If you don't have garlic scapes, I'd still try chard pesto made with minced garlic, which I think would also be a nice combination.
garlic scapes, here's what they look like.
I used a cup of chopped garlic scapes. I wanted them cut into short lengths before I put them in the food processor.
It took 2-3 minutes in the food processor before I felt the scapes were chopped enough to start adding other things.
I froze the pesto in a mini muffin tin, and then when it was frozen I transferred the cubes to a Ziploc bag. (Label the bag before you put in the pesto cubes; I'll remember that next time!)
(Makes about 3 cups of pesto, recipe created by Kalyn.)
To make this recipe you will need a food processor.
1 cup chopped garlic scapes
(If you don't have garlic scapes I'd use about 3-4 T minced garlic)
4 cups chopped swiss chard leaves
1/4 cup fresh lemon juice
1/2 cup olive oil
1/2 cup pine nuts
2 cups Parmesan cheese
salt to taste (I used about 2 tsp. salt)
Wash and dry garlic scapes; then cut into short lengths until you have one cup of chopped scapes. Wash, dry, and chop swiss chard until you have 4 cups chopped chard. Add garlic scapes to the food processor and process until they are starting to look finely chopped, about 2-3 minutes. (It took longer than I thought it would.) Add chard and process the mixture about 2 minutes more, scraping the sides of the bowl as needed.
Add the lemon juice, olive oil, and pine nuts and process about 2 minutes more. Add Parmesan and process 1-2 minutes more, or until the pesto reaches the texture you prefer. I like to keep it slightly chunky.
I froze the pesto in a mini muffin tin and then popped out the cubes and stored them in a Ziploc bag in the freezer. You can also freeze pesto in ice cube trays or small plastic containers with a snap-tight lid.
This pesto is good on pasta, stirred into rice, on cooked vegetables, or stirred into scrambled eggs. You could also use it as a green sauce on cooked fish or chicken.
South Beach Suggestions:
Pesto is a calorie-dense food and it contains a fair amount of saturated fat due to the cheese, so this would be a limited food for the South Beach Diet, but it's not something you'd eat in large amounts anyway.
More Ideas with Garlic Scapes
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)
Garlic Scape Pesto from Kalyn's Kitchen
7 Things to do with Garlic Scapes from Serious Eats
12 Ways to Use Garlic Scapes from Apple Pie, Patis, and Pate
Pickled Cukes and Garlic Scapes from Healthy Green Kitchen
Brie and Garlic Scape Pizza from Love and Olive Oil
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)