Garlic Scape and Almond Pesto
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
Garlic Scape Pesto
8-10 scapes, flower bud removed and chopped
2 or 3 Tablespoons olive oil
1/2 cup toasted pine nuts
1/2 cup grated Parmesan
Purée ingredients in food processor, salt and pepper to taste. Toss with pasta or serve on crackers.
Frittata with Chard
1 Bunch chard, stems and leaves coarsely chopped
5 Tbs olive oil
1 Garlic clove, peeled and finely chopped
1/2 tsp salt
Freshly ground black pepper
Scapes would also be a nice addition to this dish.
To prepare the chard, bring a large pot of water to a rolling boil. Drop in the chard and boil for 3 to 4 minutes, or until it is tender. Drain, rinse under cold water and then squeeze out as much moisture as you can.
Put 2 T. of the olive oil and the garlic in a nonstick frying pan and set over medium-high heat. When the garlic starts to sizzle, add the greens and about 1/4 t. of the salt and mix well. Stir and cook for about 1 minute. Turn off the heat.
Put the eggs into a medium bowl and beat them well. Add 1/4 tsp, pepper to taste and chard. Mix well, separating the chard pieces. Put 3 T. oil in a nonstick, omelet-type frying pan with a metal handle (it has to be able to go in the oven) and set over medium low heat. Stir the egg mixture in the bowl and pour it in, swirling the pan to spread it evenly. Cover and cook for 5 minutes.
Preheat the broiler. When the eggs have cooked for 5 minutes, turn the heat down to low and cook another 5 minutes. Uncover the frying pan and put it under the broiler for about 2 minutes, or until the top has set. Slide the frittata onto a serving plate and serve hot.
Spinach and Garlic Scape Frittata
3 T. Olive oil
1 cup finely chopped raw spinach (½ lb)
½ cup grated Parmesan cheese
1 T. chopped parsley or basil
½ cup finely chopped Garlic Scapes
Preheat oven to 350º In a large bowl mix egg, spinach, cheese, herbs, salt and pepper. Heat oil in 10-inch ovenproof skillet on the stove. Add the garlic scapes and sauté until tender on med. heat (about 5 minutes). Pour egg mixture in skillet with garlic and cook over low 3 mins. Place in oven and bake uncovered 10 mins or until top is set. Cut into wedges and serve.