Tag Archives: pesto

Garlic Scape Pesto with Toasted Pumpkin Seeds

Garlic Scapes.  Who knew they even existed?  They are not the kind of thing you generally see on a grocery store shelf and people very rarely know what they are unless they garden or belong to a CSA.  I will be completely honest that I had never seen them before joining our farm share — and I love to cook with unique ingredients.  So technically speaking, the garlic scape is the green stalk of a young garlic plant.  (They continue to exist when the plant matures, they just aren’t really edible any more.)  Obviously, they have a very garlicky flavor, but are somewhat like a cross between garlic and a curly, dense scallion.

As I was making the pesto last night, I began to think of the many uses for it.  It is truly delicious and I think I like it more than regular basil pesto.  On the simplest level, toss some of the warm scape pesto with hot pasta and you have a treat.  We did that last night with some local asparagus, which made a great, light dinner.  (BTW, I am not eating wheat right now, so I had the Bionaturae gluten-free spaghetti and it was delicious.  Highly recommend it for those off gluten or wheat.)  The kids absolutely devoured it and wanted more.

But other than pasta, the possibilities are endless — mixed in with sour cream and/or cream cheese for a dip or spread, as a sauce on a white pizza with fresh mozzarella, in omelets, mixed into soups or tomato sauces, extended with a bit of lemon juice or vinegar for a salad dressing, tossed with veggies for roasting, mixed with white beans and sausage for a warm salad, used as a basis for a pasta salad, spread on toasts or bruschetta for a quick appetizer (or on a sandwich), or mixed into hummus or white bean dip, etc.

The pesto keeps well in the refrigerator and it is also easily frozen so you can enjoy it when the garlic scapes are no longer around. This version is nut-free for my allergic daughter, but I love the richness of the toasted pumpkin seeds. I’m sure any type of nuts or seeds would work, however.

Get to the farmer’s market now and ask around for garlic scapes.  If you are like me, you will want to eat this directly off the spoon.

Garlic Scape Pesto with Toasted Pumpkin Seeds

Makes about 2 1/2 cups

15 garlic scapes, trimmed and roughly chopped
3/4 cup toasted pumpkin seeds
1 cup olive oil
1 t salt
Freshly ground pepper
3/4 cup freshly grated parmesan

1.  In the bowl of a food processor, add garlic scapes, toasted pumpkin seeds, olive oil, and salt and pepper.  Process until smooth, scraping down sides as necessary.

2.  Place into a small bowl and stir in parmesan cheese.  Taste for seasoning and adjust if necessary.

 

Crispy Salami and Pesto Tart

We are recovering from a month of hard core party weekends.  Living in a college town with big time football is always fun, but it’s sort of like having a vacation home in Florida — everyone wants to visit and it’s always time to imbibe.  I am not complaining because we love having family and friends around, but I will say that my liver might be crying “uncle.”  There are only so many mornings you can wake up slightly hungover and have to face a Bloody Mary at 9:00 AM — while your young children are screaming crazy demands like “I want breakfast.”

Beyond that, the pace is furious to get the shopping done, the sheets changed, the house cleaned, and the liquor cabinet stocked.   And then after the weekend is over, your house looks like a tornado has blown through, you have not caught up on any household chores, you are exhausted, and you basically have to get everything back in shape for the next weekend.

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So, cooking has not been first on my list lately.  I wish I could say that I have been making big pots of tailgate chili or lovely brunches served in the stadium parking lot, but it has been more like takeout wings, deli trays, barbecue chips, and store bought pasta salad.  I am *trying* to learn to recognize my limits and respect my sanity.

This weekend we had a party to go to and I offered to bring an appetizer.  The only problem was that my brother came into town the night before and we were all up way too late drinking rum cocktails with coconut water (he promised me it would stave off a hangover — so I can’t figure out whether I drank too many or too few).  Long and short of it, I was not feeling overly energetic the next day and made this tart with items that were all hanging around the pantry and freezer.  It turned out well, so I thought I’d share because it was so easy.

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And if I can ever get myself out from under the dirty dishes (my dishwasher is broken again — yeah!), children, laundry, Star Wars figures, and empty bottles for recycling, I might try to get back in the kitchen and cook something that doesn’t come with directions.

Salami and Pesto Tart

(Makes a 12×15 inch tart)

1 package of puff pastry, thawed (2 sheets)
8 oz. cream cheese (1 package), softened to room temperature
4 oz. pesto (mine was from the freezer)
1 egg
4 oz. thinly sliced salami, sliced into thin strips (prosciutto or other cured hams would be great too)
1 T olive oil
Salt and Pepper
2-3 T pine nuts
Parmesan Cheese, shaved into strips
Fresh basil, chopped
Heavy cream or beaten egg (to brush pastry with)

1.  Preheat oven to 350 F.  Unfold one sheet of puff pastry onto a sheet of parchment paper and roll out into a 12×15 inch rectangle.  Take remaining sheet of pastry and slice into one inch strips.  Lay strips on perimeter of the 12×15 inch rectangle (to make it look like a picture frame).  Prick lower rectangle all over with fork (don’t prick sides).  Bake pastry for 15 minutes, pricking center rectangle with a fork if it puffs too much.  The goal is to keep the center of the rectangle flat, while allowing the sides to puff.

2.  Meanwhile, with an electric mixer whip the cream cheese with the pesto until well combined.  Season with salt and pepper to taste and add in one egg.  Mix well.

3.  In a small saute pan, heat 1 T olive oil over medium heat and add salami strips.  Fry until strips have rendered some fat and are slightly crisp.  Drain on paper towels.

4.  When pastry is done, remove from oven and allow to cool slightly.  Spread cream cheese/pesto mixture into the center portion of the pastry (just not on the “frame” portion of the pastry).  Sprinkle salami strips, and then pine nuts all over cream cheese/pesto mixture.  Brush “frame” portion of pastry with some cream or beaten egg.  Bake tart 15-20 minutes until golden.

5.  Remove from oven and cool completely.  Scatter parmesan shavings and basil all over.  Cut into squares and serve.

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