Early summer in New England yields a
bumper crop of fragrant garlic goodness – the garlic scape. Garlic plants put up these curly flower buds which get trimmed in order to have more energy go into the bulb rather than to a flower top.
We’ve discovered a great way to enjoy garlic scapes: pesto!
This great spin on traditional basil based pesto is a garlic lover’s dream. The recipe (credit to epicurious.com) suggests the pesto as a pasta topping, but we decided to try it first as a pizza topping.
This gluten free pizza has garlic scape pesto, asparagus threads, smoked chicken and vermont cheddar: a perfectly balanced mix of accents and textures.
Thanks to Sidewalkfarms.com for posting their pesto pic on Instagram. Thanks to epicurious.com for the original recipe!
Garlic Scape Pesto Recipe
- 10 large garlic scapes
- 1/3 cup unsalted pistachios
- 1/3 cup finely grated Parmigiano-Reggiano
- Kosher salt and black pepper
- 1/3 cup extra-virgin olive oil
Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
Here on the farm, we’re always on the lookout for healthy alternatives to our favorite, old-world comfort foods. This Gluten Free, Dairy Free, Vegan recipe comes from a friend online who loves avocados. We love them too! Along with pesto and pasta. We find that vegan recipes include a lot of avocados and for good reason: Avocados are a great way to get “good” fats, with no cholesterol. Avocados are loaded with protein, potassium, folate, vitamin C and vitamin A and a whole lot of other vitamins and minerals in their natural form. Read more about avocados here. This dish is an amazingly rich and satisfying meal containing many of our favorite high flavor and highly nutritious foods, without the foods we wish to avoid for health reasons. Hard to believe how delicious and creamy this is!
Avocado Pesto Pasta Recipe
- 1 medium Avocado – peeled and pitted
- 3 cloves of fresh garlic, peeled
- 1/4 cup fresh basil leaves, minced
- 2 tbspns extra virgin olive oil
- 1 tsp salt
- 8 ounces uncooked gluten free pasta
Put water on to boil for the pasta, according to supplier’s directions. Put avocado, garlic, basil leaves, olive oil, salt into a blender and blend until smooth. Cook your pasta.
Put the avocado mixture into a large mixing bowl. Once the pasta is cooked, drain and add to the bowl. Mix the avocado mixture through the pasta and serve. Goes great with a green salad or gluten free bread. We like to go for garlic and pesto overload! just double up on the garlic and basil.. mmm.
What other great avocado vegan recipes do you like?