My friend, Christal, gave me a bag of garlic scapes, with a recipe for pesto. She explained that these cute curly stems were the tops of a hard-neck variety of garlic. In my additional reading about them, they were described as somewhat less potent than the typical garlic. But to be on the safe side, I think they are still best consumed with garlic-loving friends.
Typical pesto recipes contain high amounts of olive oil, so I substituted the more easily digestable coconut oil. The heat in my kitchen in these sweltering summer days had already liquefied it, making it easy to make the pesto. I also reduced the amount of nuts, and used walnuts since they contain the healthy Omega-3 fats. I also added kale to boost the nutrition. This idea came from my favorite blog, 365 Days of Kale. The resulting pesto was delicious! Quite tasty on whole grain crackers.
1/2 cup garlic scapes, cut into 1/4 inch pieces
1 cup chopped lacinato kale, (tough stems removed)
2 Tablespoons chopped walnuts
1/4 cup coconut oil (liquefy on low-power in the microwave)
1/4 cup Parmesan cheese
Put garlic scapes, kale and walnuts into a food processor and process until very smooth. Slowly add the coconut oil. Transfer contents to a bowl and add the Parmesan cheese. Mix thoroughly. Add freshly ground black pepper, if desired.
Servings per recipe: 16
Serving Size: 1 Tablespoon
Total Fat: 5 g
Cholesterol: 1 mg
Sodium: 32 mg
Total Carbs: 2 g
Dietary Fiber: 0
Protein: 1 g