Pesto x3

When the basil comes in, I'm all about making pesto to freeze for those dreary days in early December. I make mine thick, and thin it with olive oil or pasta cooking water when I'm
ready to use it.

Using ingredients like purslane (treated as a weed in the U.S. and a delicacy in Europe), walnuts, and walnut oil, really give meals a boost of omega-3 fatty acids.

Use your pesto on pasta, sandwiches, bruschetta, or as a dip. Or toss it with shaved ribbons of zucchini & summer squash with some chopped tomato. Beautiful! Truthfully, I'd be happy to sit down with a bowl of pesto and a spoon, haha.

Purslane Pesto

1 cup purslane
3-4 cups basil
1/2 tsp. salt
4-6 cloves garlic
1/4 cup walnuts
1/4-1/3 cup olive oil

Wash purslane and basil. Put first 5 ingredients in a food processor. Add olive oil while processing, until ingredients come together to form a thin paste.

Kale Pesto

2-3 large kale leaves, stems removed
2-3 cups basil
1/2 tsp. salt
4-6 cloves garlic
1/4 cup walnuts
1/4 cup walnut oil
1/4 cup olive oil

Wash basil. Put first 5 ingredients in a food processor. Add walnut oil and olive oil while processing, until ingredients form a paste.

Pine Nut Pesto

3-4 cups basil
1/2 tsp. salt
4-6 garlic cloves
1/2 cup pine nuts
1/4-1/3 cup olive oil

Wash basil. Put first 4 ingredients in a food processor. Add olive oil while processing, until ingredients form a thin paste.

Garlic eScape

When I think of how many garlic scapes are wasted in commercial production of garlic bulbs...oh that must be an aromatic landfill!

Garlic scapes are the top curly
tendril of a garlic plant where
it flowers. To increase the energy
a plant devotes to growing a head
of garlic, the scape is removed.

The scape has a milder garlic
flavour than the bulb. It can be
used raw in many recipes, or
sauteed for a delicate flavour that
doesn't overpower other ingredients.

To determine which part of
the garlic scape is the most
edible tender part, I recommend
snapping it like you would a
stalk of asparagus. Bend it near
the top and along the thick bottom
of the stalk, as I've indicated here
with the vegetable peelers. A
smaller younger stalk will have
more usable parts than older
longer stalks.

Garlic Scape Infusion

1/4 cup olive oil
6-8 garlic scapes, diced
pinch of salt
2 T. flat leaf parsley, chopped

Heat olive oil over low heat.
Add garlic scapes & salt.
Cook gently for 2-3 minutes.
Add parsley and cook for 1
more minute.
Remove garlic & parsley
with slotted spoon or pour
oil carefully into a dipping
dish.

This treatment gives olive oil
a subtle garlic taste, great for dipping slices of warm herb bread. You can also serve the chunky part as a more pungent dip or puree it like a tapenade.

Garlic Scape & White Bean Hummus

1 can (15.5 oz.) cannellini beans,
rinsed & drained
1 can (15.5 oz.) chick peas, rinsed
& drained
2 T. tahini
6-8 garlic scapes, chopped
1 green onion (scallion), chopped
1/2 tsp. garlic powder
1 tsp. salt
1 T. lemon juice
1 T. olive oil
1/3-1/2 cup water

Put everything in a food processor (I use a Cuisinart), adding water slowly as hummus mixes.

Potato Salad with Avocado
and Garlic Scapes

10-12 new white potatoes,
cut into large bite-sized pieces
2 T. rice vinegar
1/2 medium purple onion,
finely chopped
6-8 garlic scapes, thinly chopped
1/2 tsp. salt
1 ripe avocado, mashed
1/3 cup Vegannaise
1/2 tsp. mustard powder
1 T. lime or lemon juice
1 T. fresh cilantro, chopped
fresh ground pepper to taste

Cut potatoes and boil in water for about 20 minutes, or until just tender.
Drain and place in a large bowl. Add vinegar, onion, garlic scapes & salt. Mix gently. Chill until cooled.
In a medium bowl, mash avocado. Add Vegannaise, mustard powder & lime juice. Stir. Add to potatoes. Top with cilantro & black pepper.