Garlic Scrapes and Basil Pesto

Garlic Scrapes and Basil Pesto

Do you have a hankering for some pesto? Well, then you’re in luck because I have a recipe that will keep you well stocked for quite a while. Pesto is something that I love yet, oddly enough, I’ve never made. Last week I got garlic scrapes in my organics food basket delivery. What are garlic scrapes, you might ask (I was asking that when I got the basket)? They are the flower stems that garlic plants produce before the bulbs mature; they are the young and tender stem of garlic and they are delicious!

pesto

I didn’t really know what to do with the garlic scrapes. I had never cooked with them before so I was at a bit of a loss. I asked around and my best friend, who also gets organic deliveries, said that she thought she would make a pesto from them. She makes pesto all the time, and even though she’s mentioned that it’s incredibly easy, I never thought to make it myself. I don’t know why, because it is delicious and this recipe was so easy. All you do is use a food processor to blend the ingredients together. Doesn’t get much better than that! The best part, though, is that pesto is so versatile. I’m going to post recipes of everything I make with it going forward and then I’ll do a post compiling all the recipes together. That might take a while, considering all the pesto I have, but I’m really looking forward to coming up with different ways to use this versatile ingredient.

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Without further ado, I’ll get to the recipe (the part you’ve all been waiting for):

Ingredients

  • 10 garlic scrapes
  • 4 cups spinach leaves
  • 3 cups basil leaves
  • 2/3 cup olive oil
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon fresh lemon juice
  • 1 package chopped walnuts (ideally, you should use pine nuts but they are really expensive so I opted for walnuts instead. You can use almost any nut you have on hand. When making pesto, my best friend will use raw almonds)

* A lot of pesto recipes will call for Parmigiano-Reggiano. This does add a nice flavour but I’m being as healthy as I can lately so I skipped the cheese. It’s still delicious without but add 1/2 cup if you would like to.

* You might need more olive oil. I didn’t really measure this as I just kept adding until it was smooth.

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Directions

  1. Cut all the wilted parts off the top of the garlic scrapes and the hard ends off the bottom.
  2. Finely chops all the above ingredients except the oil using a food processor.
  3. Slowly add the oil to the processor and combine until it forms a smooth paste. You might have to do this in batches depending on how big your food processor is. Just makes sure that you mix all the batches together when you’re finished so that you have a uniform flavour.
  4. Eat.

It’s that easy! I’m so excited to experiment with different recipes with this pesto.

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Pro Tip

This, again, comes from my best friend. She’s apparently the Queen of Pesto. She always puts her pesto in ice cube trays and then freezes it so she can take out individual servings as she needs them. Isn’t that brilliant? If you’re making a big batch (which this particular recipe does make), I highly recommend you do this. Then none of your delicious pesto will go to waste.

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Cheers! And let me know if there are any pesto recipe that I should make!

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