Garlic Scape Pesto
from “Vegetable Literacy”, by Deborah Madison
12 garlic scapes, thinly sliced (about 1 cup)
¼ C. walnuts
½ C. olive oil
Grated Parmesan cheese, optional
freshly ground pepper
Put the scapes and walnuts in a food processor and pulse to break them up. With the motor running, gradually pour in the olive oil until the mixture is smooth. Add ½ t. salt, the cheese, and pepper to taste.
Use immediately or cover and refrigerate for up to a week.
Sautéed Asian Greens
Adapted by Ben & Emma
Use this recipe for tatsoi, pac choy, or turnip greens
1 bunch greens, washed and coarsely chopped
2T. minced garlic or garlic scapes
2 t. soy sauce
hot pepper sauce, optional
Heat about 2 T. olive oil in a sauté pan over medium heat. Add the garlic or scapes and sauté until aromatic, about 2 minutes. Add the wet greens, the soy sauce, and hot pepper sauce, if desired, and cover to steam, stirring occasionally to wilt evenly. Once wilted, uncover and cook until tender anywhere from 3 to 10 minutes. Add the honey towards the end, if you want a sweet and spicy green.