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Farm Kitchen:  Garlic Scape Pesto Season  |
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Kathy A.
True Blue Farmgirl
116 Posts
Kathy
Utah
USA
116 Posts |
 Posted - Jun 10 2005 : 09:58:01 AM
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Hello Everyone, I've been gone for a few weeks and I may never catch up on the forum or my garden, Welcome to all the new farmgirls!
Among the weeds I found my garlic patch and the scapes are on! Time to make Pesto I love this stuff we put it on everything Pasta Potatoes, sandwiches, ect. Thanks to Maryjane I am hooked! The recipe is in all the magazines and the book ( if you are wondering) I also like the fact that it can be made easily with a blender and that it has a nutty flavor so you don't have the extra expense of pinenuts. I won't go off again about how much I like garlic but this is the treat of the season is anyone else making garlic pesto? Do you know if you can freeze garlic and basil pesto?
I hope to have Basil pesto later this summer and this year I hope to have Lemon basil pesto. Has anyone made pesto from the Lemon Basil?
I have tried Arugula, coriander, and artichoke but none of these are as good. Last year was my first experience making pesto and I have become quite obsessed with it. Do you have combinations, or advise to share?
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Cindy Young
Farmgirl in Training
33 Posts
Cindy
Allendale
MI
USA
33 Posts |
Posted - Jun 10 2005 : 1:52:30 PM
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Hi Kathy,
Would it be possible to send on the recipe for Garlic Pesto? I had never even heard of "scapes" until last year, when some friends from church planted several acres of garlic, and brought the "scapes" to the church picnic for anyone to partake. They told us to just cut in chunks and freeze. BUT...I never did find out how to use them!! We are a pesto lovin bunch, but have only had the traditional basil/pinenuts/parmesan stuff. I bet the garlic pesto would be great on fish.
Thanks and blessings,
Cindy
"I have fought the good fight, I have finished the race, I have kept the faith." 2Timothy 4:7 |
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Cindy Young
Farmgirl in Training
33 Posts
Cindy
Allendale
MI
USA
33 Posts |
Posted - Jun 10 2005 : 1:58:28 PM
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Hi Kathy,
Sorry to have to post this after I just sent one on...but yes, it is possible to freeze the basil pesto. Just make it up as usual, and freeze in any appropriate freezer container. Maybe it would be a good idea to only freeze it in small amounts, although my friend gave me some for Christmas and it was in an 8oz container. As with any pesto that I make, I believe that once you use it, cover what is left with a small, thin layer of olive oil to keep it fresh. Has always worked for me, and I have kept pesto for weeks using this method. I have never made pesto using lemon basil, but I can't see why it wouldn't be absolutely delicious....mmmm...maybe on a bed of pasta????
Blessings and good eatin,
Cindy
"I have fought the good fight, I have finished the race, I have kept the faith." 2Timothy 4:7 |
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FarmChickSerena
Farm Chick
45 Posts
Serena
WA
USA
45 Posts |
Posted - Jun 10 2005 : 2:58:08 PM
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Hi girls! I have found that if I freeze my pesto in a large Ziploc freezer bag, and flatten it out, I have a thin, wide slab of pesto. When I need some, I just break off a chunk, and the rest remains frozen. I have heard of people freezing them in ice cube trays as well, for quick add-ins to soups, etc.
Serena
The Farm Chicks
www.thefarmchicks.com |
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Kathy A.
True Blue Farmgirl
116 Posts
Kathy
Utah
USA
116 Posts |
Posted - Jun 11 2005 : 06:43:01 AM
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Cindy, and Serena, Thank You for the freezer tips! This might be the first time we have enough left to freeze. My Basil plants are pitifully small right now, but I hope the lemon basil will survive. last year I had just enough to use and dry a little for seasoning and it has become my favorite Basil. Here is :
Maryjanes Garlic Scape Pesto Recipe
1 cup grated parmesan cheese
3Tbsp.fresh lime or lemon juice
1/4 lb.scapes
1/2 cup olive oil
salt to taste
Puree scapes and olive oil in a food processor (or blender) until smooth. Stir in Parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta ~Kathy |
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sleepless reader
True Blue Farmgirl
1022 Posts
CA
USA
1022 Posts |
Posted - Jun 12 2005 : 9:48:53 PM
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Kathy, I have had good luck freezing pesto in ice cube trays. After they "set", I put them in plastic bags or freezer containers. If you think of it, meausre how much pesto fits in a "cube". That makes it easier to thaw just what you need for a recipe.
Sharon |
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cecelia
True Blue Farmgirl
497 Posts
cecelia
new york
USA
497 Posts |
Posted - Jun 15 2005 : 8:23:59 PM
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Last year I bought some of Maryjane's garlic scapes and made up 2 batches of pesto with it. I froze one, and took it out a few weeks ago - tasted just like I made it yesterday. I especially like it on whole grain pasta, or Maryjane's shepherds pan bread.
Cecelia
ce's farm
"Curiosity is one of the forms of feminine bravery" Victor Hugo |
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Jul 13 2005 : 08:24:52 AM
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| When you talk about using garlic scapes, are you using the stalks or the purple (?) flower? I have something called a walking onion in my garden. I wonder if I could use this in a similar way? Anyone used this type of decorative onion in cooking? |
Edited by - LJRphoto on Jul 13 2005 08:26:06 AM |
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Farm Kitchen: Garlic Scape Pesto Season |
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Garlic Scape Pesto Season
