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made dorie g's garlic scape pesto but is SO garlicky! Added basil 2 no avail. My scapes were in fridge for few days, is that it?

asked by @alexandracale almost 7 years ago

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6 answers 1977 views
Hilarybee
added almost 7 years ago

I don't think so. I've made Dorie's scape recipe twice, and both times it was too garlicky for my taste. The 2nd time I subbed some pistachios and added some spinach to take down the flavor. It worked, but it was more spinach pesto than garlic scape at that point.

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nomnivorous
added almost 7 years ago

Garlic scapes are very intense in their flavor, somehow more spicy and garlicky than garlic cloves (in my opinion). They may be more of a pesto addition rather than a main ingredient for your taste.

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a Whole Foods Market Customer
added almost 7 years ago

mix the pesto with mashed potatoes and maybe add cilantro and lemon juice?

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mainecook61
added almost 7 years ago

Just trimmed the scapes off a long row of garlic and tossed most of them into the compost heap. (Scapes are trimmed so the plant puts the energy into the garlic bulb instead of producing a flower.) This is an overrated ingredient, in my opinion---too harsh in any more than the smallest of doses.

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Green Card Gardener
added almost 7 years ago

I do think the scapes change in flavor over time. I made scape butter and scape pesto (not Dorie G's recipe but my own w/ toasted walnuts, you can find both on my blog) in early June from freshly cut scapes from my garden and found both very good, not overly garlicky. But after a week to 10 days in the fridge, the pesto became too pungent, and I threw it out, something I usually don't do. The garlic butter was long gone by then so I cannot tell. My conclusion: process and eat scapes when they are very fresh, within a week.

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vipavec
added about 6 years ago

I cannot claim this recipe as my own, as I found it online some time last year. At this point, however, I have no idea which web site it came from (if anyone knows, by all means, please credit its creator). In any case, I like it quite a lot more than Dorie's recipe. Hope you do, too.

2 1/2 cups roughly chopped garlic scapes
1 cup pine nuts, toasted
Zest and juice of one lemon
1 1/2 tsp salt
3/4 cup Parmesan cheese
1 1/2 cups extra virgin olive oil
freshly ground black pepper to taste

You'll want to toast the pine nuts in a dry skillet over medium heat and until lightly brown and fragrant. Remove them from heat and add the pine nuts and all other ingredients to a food processor and blend until it is as smooth as you like. In my experience it comes out a little on the thick side, so you might want to add some extra liquid, depending on how you like it.

Also, this makes a TON of pesto. If you aren't planning to use it all within a few days, it does get more potent as it sits. Might want to share some with your neighbors.

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