This is the first week I got to go and pick up my CSA. I set off early Friday morning to go to the farmer’s market and get our CSA. This week we received 2 heads of lettuce, 3 kohlrabi, a bunch of onions, and garlic scapes. There was a big sign next to the garlic scapes saying to take as many as I wanted so I filled a bag. I had been waiting for them to make a kale and garlic scape pesto I saw recently.
The lettuce was used up quickly in our weekly salads. The onions went in a stir fry and also on our salads. I plan on using the kohlrabi in kohlrabi fritters with yogurt sauce (recipe to come!). The garlic scapes went right into the food processor to make pesto. I had some kale left over from last week so that went in as well.
The pesto was very strong. The garlic scapes gave it a very garlicky flavor. I made a second batch, this time sauteing the garlic scapes with olive oil, salt, and pepper for 5 minutes before making the pesto. The flavor was so much better. There was still a strong garlic flavor but it wasn’t nearly as overwhelming. I tossed the pesto with pasta and topped it with parmesan cheese. It was really good and a great substitute for traditional pesto which my husband won’t eat because he doesn’t like basil.
- 6-8 garlic scapes, cut into 3 or 4 pieces
- 2 c. kale
- ¼ c. Parmesan cheese
- ¼ c. almonds
- ⅓ c. olive oil
- 1 t. salt
- 1 t. black pepper
- Place the garlic scapes and 1 tablespoon of olive oil in a skillet. Sprinkle with salt and pepper and saute for 5 minutes or until fragrant.
- Remove from heat and place in a food processor. Add the kale, Parmesan cheese, and almonds to the food processor and process for 1-2 minutes.
- While keeping the food processor on high, slowly drizzle in the olive oil until desired consistency is reached. Add salt and pepper to taste.
- Pesto can be kept in the refrigerator for up to a week or frozen for up to 3 months.