While I continue my journey back to health, my eating habits haven’t been particularly exciting. In fact, my life in general hasn’t been very exciting. As I said yesterday, I’ve been living off of soup and Netflix. I did make it to Body Pump last night (my first workout in a week) and it felt great! That hour and a half in thy gym was the only time I didn’t feel all stuffy and terrible, probably because I was too busy focusing on my burning muscles. Have I mentioned I’m ready for this cold to be over and done with already?
In the meantime, I’ve found a few recipes I made over the past few weeks that hadn’t quite made it to the blog yet. Up first, garlic scape pesto!
Up until a few weeks ago, I didn’t know what garlic scapes were. But Washington’s Green Grocer has some in the box for the week so I decided to give them a try. After all, anything with the word “garlic” in it is bound to be delicious. I have garlic consumption problems.
I found out that garlic scapes are the green shoots that grow out of the garlic in the spring, and are trimmed so that the garlic bulbs have a chance to grow fatter. Fat garlic bulbs are always a good thing! However, the green scapes that are trimmed are equally edible and delicious! They sort of remind me of green onions (in appearance only) with a light garlic flavor. Yum! 🙂 I also found out that the most common use of these little beauties is to make garlic scape pesto.
It turns out this pesto is ridiculously easy to pull together. Just take the garlic scapes (I had about a cup) and cut them into pieces small enough to fit in the food processor.
Add nuts (I went with walnuts because I thought the flavor would mesh well with the garlic – and it does!)
Then process together with lemon juice, salt, pepper and enough olive oil to form a good pesto-consistency. Yum!
At this point, you can also add about a 1/2 cup of cheese and process together, but I was considering freezing mine so I wanted to wait until I was about to use it before adding cheese.
Garlic Scape Pesto
Makes approximately 1 1/2 cups.
– approximately 1 cup garlic scapes
– 1/2 cup walnuts (or other nuts)
– salt and pepper
– 1 tablespoon lemon juice
– up to 1/2 cup olive oil (stream in until a good consistency is reached)
– 1/2 cup parmesan cheese
Place all ingredients except olive oil (and cheese if freezing) in the food processor and process until combined. Stream in olive oil until an appropriate pesto-like consistency is reached.
You can enjoy on this pesto as you would any other pesto – on pasta, or chicken, or in soup. The possibilities are endless!