A few weeks ago my friend Cindy brought me 15 champagne mangoes, baby bok choy and a bag of garlic scapes. Mangoes and bok choy were consumed pretty quickly. Garlic scapes sat in my refrigerator for several weeks. They were headed towards the land of dead produce....
....until I decided to make a fake pesto. You see, regular pesto is made from basil, pine nuts and parmesan cheese with some olive oil. But I'm not someone who must make typical, by-the-book recipes. Instead, I decided to use garlic scapes, leftover parsley from testing recipes for Robyn Webb and some almonds I had in the freezer.
1.5 cups garlic scapes, cut into 1 inch pieces
1.5 cups coarsely chopped parsley
1/4 cup olive oil
1/4 cup sliced almonds
2 tablespoons water
salt to taste
1. In a food processor combine all ingredients till smooth. Adjust salt levels.
So now you have this pretty green and garlicky pesto...what to do with it? Use it in pasta, in scrambled eggs, as a spread for sandwiches or on top of a pizza. Keep in mind that the garlic flavor in this recipe is through the roof!
You can also freeze this fake pesto without a worry since it doesn't have any cheese.
Stay tuned as I'll be posting a few recipe ideas I made with this pesto in the next few days.