Garlic Scape Pesto
As Dorie Greenspan (whose recipe is adapted here) explains, garlic scapes are “the wild and curly shoots that spring from the tops of garlic plants. They’re brilliantly green, can be thick or thin, curved or corkscrewed, and, depending on how they’re cut, just long or very long. They’ve got a mild garlic fragrance and a mellow garlic flavor……..”
Dorie recommends using the scapes raw – chopped or sliced in tuna or chicken salad, or stirred into hot rice. Or in the pesto recipe that follows, which can be used either as a dip for bread, as a sauce for pasta or spooned over any mildly flavored fish. It freezes well too, if you want to save some for when tomatoes are at their peak later in the season.
From the Market:
In your pantry:
Garlic scapes (10-12), finely chopped (Madura Farms)
1/3 c. finely grated Parmesan
1/3 c. slivered almonds, lightly toasted
1/2 c. olive oil
Fluke fillets (Pura Vida, about 6-8 oz. per person)
Pre-heat oven to 450°F.
Blend the scapes, cheese and half the olive oil in a food processor. Add the remainder of the oil and, if you want, more cheese. Check the texture and add a little more oil if you want a thinner consistency. Season with salt.
Arrange fillets in a glass baking dish in a single layer. Drizzle with a little oil and season with salt and pepper. Bake till cooked through and no longer translucent, about 6-8 minutes (depending on the thickness of the fish).
Spoon a little of the pesto over the fish and serve with a slice of vegetable focaccia from Flourish Bakery, and a side salad of sliced tomatoes scattered with some sea salt, chopped basil and a drizzle of best quality extra virgin olive oil.
adapted from In the Kitchen and On the Road with Dorie
Photos courtesy of Sheri Silver-Donuts, Dresses and Dirt. www.sherisilver.com