simplelittlespaces

Keeping things simple in a not so simple world

going garlic

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This past winter holiday, we received a lovely card with a picture of a garden plot full of garlic and the caption, “Ajo up the Wajo!”  (Ajo is Spanish for garlic.)  This card was announcing a very sweet gift of a plot of garlic.  Can I just say that this was the best holiday present ever?!?!?!


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Well, that lovely plot has flourished!  And this week we harvested some of the scapes.

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These lovely plants have all the flavor of garlic and are great for pesto.  I made a large batch, freezing two jars and keeping the other for a recipe I hope to share with you tomorrow.

Garlic Scape Pesto

The amount of pesto you make depends on how many scapes you have. I recommend about 6-8 for one good jar.
You should be able to purchase scapes at your local farmer’s market.

6-8 garlic scapes, cut into large pieces
1/8 cup olive oil
1-2 tablespoons lemon juice
1/4 cup nuts – pine, almond or walnuts

In a food processor, process all ingredients together, stopping occasionally to scrape the sides. Adjust ingredients as needed.
Store in a glass jar. Freeze for up to eight months.

Serving suggestions:
Use like basil pesto on pasta.
Mix with eggs or in a frittata.

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