Scape Escape

Better Living Through Local Foods

Last weekend as I was trying to figure out what to make for two different parties I was reminded by a fellow health coach of the fabulous website that features a Garlic Scape Pesto recipe:

With hope, and some trepidation, I headed to the Marshfield Farmer’s Market to see if I could buy garlic scapes, which are young garlic shoots with a very short season. Rise ‘n Shine Farm of Marshfield had them so I was in luck!

Scapes unadorned

I knew some of the guests at the first party were either gluten-free or on the paleo diet (completely grain-free, amongst other restrictions), so I got some lovely cherry tomatoes from the Oakdale Farms and I couldn’t resist the ciabatta bread from the Hearth Wood Fired Bread also at the farmers’ market.

With all my goodies in hand, I headed home to make made Garlic Scape pesto – which I ended up making twice after the first batch was devoured!

Pesto in progress

Garlic Scape Pesto, adapted from A Garden for the House.
•8-10 garlic Scapes, little round knobs of seed-pods removed and discarded, rinsed
•½ Cup slivered almonds (the 2nd time I used sliced almonds and it was fine too.)
•¾ Cup extra virgin olive oil
•¼ Cup shredded Romano cheese (you can use Parmesan as in original recipe)
•Salt and pepper to taste.

Cut up Scapes into 1 inch pieces. Put into bowl of food processor with the almonds, blend for about 30 seconds, until it is mostly smooth. Scrape down sides with a rubber spatula.

With the motor running, slowly add the olive oil and process until well-mixed.  Add the cheese, salt and pepper to taste, blending for another few seconds.

Scape pesto with tomatoes

You can eat it right away, but my directions said to chill (which I did) before spreading a good amount on halved cherry tomatoes. The rest of the pesto went in a bowl to be used as a dip for the ciabatta bread.  Divine!

The second time I made it, I toasted slices from a baguette and slathered on the pesto. Despite the garlic breath, the pesto was a hit at both parties!

Katherine Rossmoore is a certified health coach, specializing in holistic nutrition for busy professionals and caretakers.  You can also find Better Living Through Foods Health Coaching on Facebook!


About eSS&SC

The South Shore and South Coast has been home to hunting, gathering, fishing, farming––and great eating––for over 10,000 years. We are committed to identifying, devouring, and sharing all that Southeastern Massachusetts has to offer today and preserving local options for future generations.
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One Response to Scape Escape

  1. Reblogged this on Better Living Through Foods and commented:
    Found the last of the scapes today at Hingham Farmers market! Sad I didn’t make it to fabulous Marshfield farmers market on Friday afternoon, but time to make fabulous scape pesto,,again.

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