Confit Garlic Scape Pesto
This pesto great way to stockpile on flavour. Get your garlic stem from farmers market. This is a great recipe that stores and freezes well. Make a batch, they make great gifts for your food loving friends.
There are many garlic pesto recipes on the net. But nothing definitive. Google is not always your best friend. I was trying to find a ‘good’ and definitive recipe for a pesto with garlic scape. And it yielded the all too similar methods and ingredients. I guess you can’t always find what you want in the internet universe.
I had to follow my ‘muse’. The stems are full of flavor but too fibrous. So I confit the hard stems and use the oil to make the pesto. And pureed the softer bits for the pesto.
- 450 gr Garlic Scape(use only the hard stems and tips)
- 500 ml Extra Virgin Olive Oil (enough to cover the stems and tips)
- 2 ea Star Anise
- 2′ inch cinnamon
- Remaining Garlic Scape
- optional – Fresh herbs like basil, rosemary, thyme, flat leaf parsley
- 200 gr pine nut roasted
- garlic scape oil
- salt to taste
- Make confit by combining all the ingredients above into a pot and cover with aluminium foil and leave in oven at 225 for 2 hours. Remove and let it cool down, covered if possible(you could fresh herbs at this point to infuse more flavours).
- Strain, keep oil and discard everything else. Use this oil for the garlic scape pesto.
- Alternately, this oil would be great for finishing dishes and used in place of olive oil etc.
- In a vita-prep, cuisinart or food processor grind the roasted pine nuts. remove and keep aside
- blend the garlic scape. the scapes are fibrous, may take a couple of minutes or longer to break it down.
- add the fresh herb and blend till fine.
- add the pine nut and blend everything together.
- slowly drizzle the garlic scape oil into the mixture. add slowly in the beginning.
- -taste and season accordingly.