recipe
July 1, 2024
Garlic scapes are the stem of a garlic plant, found on the tops of garlic when they’re ready to harvest. They have a lovely, mild flavor that works wonderfully in pesto (and many other applications). I use this garlic scape pesto on eggs, pasta, stir it into rice, serve with grilled meats, or serve with whipped ricotta and roasted potatoes for a crave-worthy side dish. Recipe below.
If you love garlic scapes (or pesto) be sure to check out my other similar recipes.
More Pesto Recipes
Ingredients
For the potatoes
- 2 mini-pounds red or yellow-skinned potatoes (fingerling potatoes can work too)
- 2 Tbsp olive oil
- 3 tablespoons fresh herbs chopped (rosemary, parsley, thyme, basil)
- 1 teaspoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon pepper to taste
For the Garlic Scape Pesto
- 1 cup garlic scapes, cut into 2-inch pieces (about 8-10 scapes)
- ¼ cup Parmesan cheese (if you are serving right away or refrigerating – Omit cheese and add later if freezing pesto)
- 1/2 cup olive oil
- 1/3 cup Pine Nuts
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
For the whipped ricotta
- 1/4 cup garlic scape pesto
- 1/2 cup ricotta
- 3 Tbsp full-fat Greek yogurt
- lemon juice from half a lemon
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
Instructions
For the Roasted Potatoes
Preheat oven to 425
Scrub mini potatoes and slice in half (or quarters if large)
Toss potatoes, olive oil, salt, pepper and paprika
Place on a baking sheet and bake for 30-35 minutes until browned and tender.
For the Garlic Scape Pesto
Place the Garlic Scrapes in a food processor and pulse for about seconds.
Add the Pine Nuts and the olive oil
Pulse for about 1 minute
Adjust seasonings and add more salt or oil to get your
desired consistency
For the Whipped Ricotta
Blend all ingredients in a food processor or blender.
Assemble The Dish
Smear the whipped ricotta on a platter. Top with the Roasted potatoes and drizzle with the garlic scape pesto