It is garlic scape season! Did you know that the green shoot growing above the ground must be trimmed off, sending all the energy to the garlic bulb? That is where scapes come from, and they only hit the market one time each year!
If it seems like I post the same type of recipes close together it is because I cook with the seasons, and with the season, comes a garden! Currently, we are enjoying a wonderful local CSA share. And while the list of fresh vegetables coming off the harvest does change each week, some things (fortunately!) are repeated. Which means that I might have some of the same ingredients in this week's CSA box as I did the week before. Right now that ingredient is garlic scapes!
With this week's CSA share, I have worked with garlic scapes twice, and it has been a lot of delicious fun. This week in addition to all the beautiful vegetables, the bonus herb included in the share was fresh oregano. And just like with the garlic scapes, I had never cooked with fresh oregano, only dried. To be honest, I didn't even know what fresh oregano looked like! Well now I can tell you, it is beautiful, with a tall upright stem and tender curled leaves.
I knew I needed to make Pesto!
Because I am such a pesto fan, I knew right away that this lovely bunch of oregano needed to be made into a pesto of some sort. Fresh Oregano and Garlic Scape Pesto was an experiment that turned out deliciously! Fresh oregano is mild in comparison to dried. This herb-y, garlic-y pesto is one the whole family will enjoy. The finished texture and flavor is just right for serving alongside a board of cheese and whole-grain crackers. It is delicious!
Fresh Oregano and Garlic Scape Pesto will also go perfectly with grilled or roasted meat and it goes without saying that anywhere pesto is called for, this Fresh Oregano and Garlic Scape Pesto would be delicious! Like tossed with pasta, drizzled in a bowl of soup, and spread on a crisp cracker and eaten with cheese! And like all our pesto flavors, this one stores perfectly in the freezer.
Ingredients needed for this recipe:
- garlic scapes
- fresh oregano
- salt
- fresh pepper
- Parmesan Cheese
- lemon juice
- olive oil
You will also need the following:
- measuring spoons
- measuring cups
- kitchen knife
- cutting board
- food processor
- serving dish or storage container
Now we are ready to begin!
Fresh Oregano and Garlic Scape Pesto
inspired by Whole Food Bellies.
4 to 5 Garlic Scapes
1 c (lightly packed) fresh Oregano Leaves
2 hands full of whole almonds (1/2 to 3/4 c)
scant 1/4 t salt
10 "grinds" fresh pepper
1 T fresh lemon juice
1/2 c Parmesan Cheese
Clean the scapes, remove the upper bulb portion, and discard. Cut the cleaned scapes into one-inch pieces.
Clean the oregano, remove the leaves and pack gently into the measuring cup.
Place all ingredients into the work bowl of the food processor, secure the lid. Process using the pulse button, stopping to scrape down the sides of the bowl.
Process until smooth, but do leave some texture. Do not over process.
Transfer to a serving dish or storage container. Refrigerate. If serving with a cheese and cracker board, bring to room temperature before serving.
Storage options for Fresh Oregano and Garlic Scape Pesto. Refrigerate for up to three days. Freeze for longer storage.
UPDATE:
For your convenience, a "copy and paste" version of Fresh Oregano and Garlic Scape Pesto has
been included below.
You may also enjoy: 
#wholefoodingredients
#DIYfrozenconvenience!
#scratchmadefoodforyourfamily
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Printable "copy and paste" version:
Fresh Oregano and Garlic Scape Pesto
inspired by Whole Food Bellies.
4 to 5 Garlic Scapes
1 c (lightly packed) fresh Oregano Leaves
2 hands full of whole almonds (1/2 to 3/4 c)
scant 1/4 t salt
10 "grinds" fresh pepper
1 T fresh lemon juice
1/2 c Parmesan Cheese
Clean the scapes, remove the upper bulb portion, and discard. Cut the cleaned scapes into one-inch pieces.
Clean the oregano, remove the leaves and pack gently into the measuring cup.
Place all ingredients into the work bowl of the food processor, secure the lid. Process using the pulse button, stopping to scrape down the sides of the bowl.
Process until smooth, but do leave some texture. Do not over process.
Transfer to a serving dish or storage container. Refrigerate. If serving with a cheese and cracker board, bring to room temperature before serving.
Storage options for Fresh Oregano and Garlic Scape Pesto. Refrigerate for up to three days. Freeze for longer storage.
~~~~
Garlic scape pesto is one of our favorites.
ReplyDeleteSadly our scapes from this years CSA have stopped. But they have been great fun to work with!
DeleteI haven't made pesto much because there's always some left over and I don't eat it fast enough, and SOMEHOW I never thought of freezing it!! Will have to do this!
ReplyDeleteYou will love having jars of pesto ready to go, in the freezer. Because it is made with oil it does NOT freeze so hard you have a difficult time shaving off what you want to use. Thanks for stopping by, have a great week ahead.
DeleteYum. Why did I think pesto was made with pinenuts? Sounds interesting with almonds. #TheRandom
ReplyDeleteHello Lydia, traditional Genoese pesto is, but I have found that so many herbs, nuts and seeds make great pesto too! Thanks for stopping by, I appreciate it.
DeleteThis sounds like a really good pesto. I really never make any but I should!
ReplyDeletewww.chezmireillefashiontravelmom.com
Thank you, I love having a variety of pesto flavors in the freezer!
DeleteThanks for sharing at the What's for Dinner party last week (I'm running a little late). Hope we see you there again this week!
ReplyDeleteThank you Helen, and thanks for hosting.
DeleteNever used garlic scapes, so maybe this is the kick in the ass I need to try them out.
ReplyDeleteI had read about scapes for years before I started working with them, this pesto is quite good. Fresh Oregano is the key.
DeleteI have never heard of garlic scapes before. Interesting. I wish I could make this, but I can't grow garlic.
ReplyDeleteAmy if you have a farmer's market close by, you may be able to get some. The garlic heads do not form, until the scapes are removed. Something I just learned here recently. Thanks for stopping by, I appreciate it.
DeleteYou always have the best recipes! Garlic scapes and oregano are both thriving in my garden. Thank you for the idea.
ReplyDeleteThank you so much for your kind comment, I appreciate it! I loved this pesto more than some of the others I have made, fresh oregano is quite nice!
DeleteThank you for this garlic scape pesto, I made a Pesto made with Basil and Spinach Leaves so will have to try yours as well.
ReplyDeleteEsme, I love how this pesto turned out! Thanks for stopping by, I appreciate it.
Delete