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Wednesday, July 7, 2021

Fresh Oregano and Garlic Scape Pesto, enjoy it now, and freeze a batch for winter enjoyment!

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 CSA share. And while the list of fresh vegetables coming off the harvest does change each week, some things (fortunately!) are repeated. This 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!

This CSA share marks the first time I have cooked with garlic scapes, and it has been a lot of delicious fun. Last week in addition to all the beautiful vegetables, the fresh herb included in the share was oregano. I have never cooked with fresh oregano, always 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. 


Because I am such a pesto fan, right away I decided that this lovely bunch of oregano needed to be made into Fresh Oregano and Garlic Scape Pesto for the whole family to enjoy. And it turned out delicious! The finished texture is just right for serving alongside a board of cheese and whole-grain crackers. 

Fresh Oregano and Garlic Scape Pesto 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! 

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 handsful 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, removing 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. 
Recipe featured at:
Scratch Made Food! & DIY Homemade Household is a featured blogger at Fiesta Friday link-up!
Scratch Made Food! & DIY Homemade Household is a featured blogger at Fiesta Friday link-up!

#wholefoodingredients

#scratchmadefoodforyourfamily

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shared with:
Fresh Oregano and Garlic Scape Pesto
inspired by Whole Food Bellies.
4 to 5 Garlic Scapes
1 c (lightly packed) fresh Oregano Leaves
2 handsful 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, removing 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. 

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Would you like to comment?

  1. Garlic scape pesto is one of our favorites.

    ReplyDelete
    Replies
    1. Sadly our scapes from this years CSA have stopped. But they have been great fun to work with!

      Delete
  2. I 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!

    ReplyDelete
    Replies
    1. You 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.

      Delete
  3. Yum. Why did I think pesto was made with pinenuts? Sounds interesting with almonds. #TheRandom

    ReplyDelete
    Replies
    1. Hello 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.

      Delete
  4. This sounds like a really good pesto. I really never make any but I should!
    www.chezmireillefashiontravelmom.com

    ReplyDelete
    Replies
    1. Thank you, I love having a variety of pesto flavors in the freezer!

      Delete
  5. Thanks 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!

    ReplyDelete

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