GARLIC SCAPE PESTO ON SPINACH LINGUINE
This is a light and fresh alternative to traditional pesto. Garlic scapes have a more mild garlic flavor. You can often find them at your farmers market, and they are inexpensive.
Provided by jenndoll
Categories World Cuisine Recipes European Italian
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
- While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
- Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.
Nutrition Facts : Calories 184.7 calories, Carbohydrate 10.2 g, Cholesterol 5.9 mg, Fat 14.4 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 2.9 g, Sodium 206.8 mg, Sugar 1 g
SPINACH AND GARLIC SCAPE PESTO
This is a great way to use garlic scapes - the curly green tops of garlic that you can get from the farm early in the growing season! The spinach cuts down some of the super-strong garlic flavor. Use as a sauce for hot pasta, a spread for sandwiches, mixed with mayo for a spread or dip, mixed with ranch dressing for salad. The possibilities are endless!
Provided by KARENMOLLOY
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Blend spinach, garlic scapes, Parmesan cheese, olive oil, and pine nuts in a food processor until smooth; season with salt and pepper.
Nutrition Facts : Calories 261.4 calories, Carbohydrate 10.1 g, Cholesterol 6.6 mg, Fat 23.1 g, Fiber 0.8 g, Protein 5.2 g, SaturatedFat 4.2 g, Sodium 125.9 mg, Sugar 0.6 g
SPINACH & GARLIC SCAPE PESTO
This recipe is to use up the garlic scapes I received in my CSA basket. "Garlic scapes (also known as garlic tops, garlic shoots, green garlic, spring baby garlic, garlic spears, early garlic greens, or garlic "flowers") are the curly tipped, extremely tasty green shoots that grow from "heads" of hardneck garlic. " From Plan B Orgarnic Farms.
Provided by FrVanilla
Categories Vegetable
Time 5m
Yield 2 cups, 16 serving(s)
Number Of Ingredients 8
Steps:
- Add all ingredients except oil to a food processor.
- Begin to process and slowly drizzle in oil until smooth.
SPINACH GARLIC PESTO
Make and share this Spinach Garlic Pesto recipe from Food.com.
Provided by queenbeatrice
Categories Sauces
Time 10m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 8
Steps:
- Place spinach and basil in food processor and puree.
- Add garlic, nuts, and sea salt and puree again, gradually adding olive oil. Blend until mixture is a thick, smooth paste.
- Add lemon juice and parmesan and puree until blended.
Nutrition Facts : Calories 87, Fat 8.4, SaturatedFat 1.5, Cholesterol 2.8, Sodium 132.7, Carbohydrate 1.5, Fiber 0.6, Sugar 0.2, Protein 2.3
GARLIC SCAPE AND BASIL PESTO
Steps:
- Gather the ingredients.
- Add the garlic scapes, basil, and kosher salt to a food processor or blender .
- Pulse a couple of times to achieve a rough mixture.
- Slowly start adding 1/2 cup of the olive oil.
- Stop processing and scrape down the sides of the bowl with a rubber spatula.
- The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
- Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings.
- Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
- Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture.
- Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.
Nutrition Facts : Calories 361 kcal, Carbohydrate 6 g, Cholesterol 11 mg, Fiber 1 g, Protein 5 g, SaturatedFat 6 g, Sodium 311 mg, Sugar 1 g, Fat 36 g, ServingSize 4 servings, UnsaturatedFat 0 g
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- Trim the garlic scapes by cutting just below the bulb and also any woody part of the stem (think asparagus). Discard and set the remaining scape aside.
- In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
- With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
- Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.
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