Creamy Garlic Scape Dip
Recipe sourced from pinchofyum.com
Makes 10 servings
- 10 garlic scapes
- 1/4 cup almonds
- 2 Tbsp. sunflower seeds
- 2 Tbsp. olive oil
- 1/4 cup Parmesan cheese, freshly grated
- Salt and pepper
- 1/2 cup Greek yogurt
- Sour cream and/or mayonnaise
Wash the garlic scapes and cut off the ends so you are left with just the tender spiral part. Chop them into small pieces.
Add everything to a food processor except the Greek yogurt and sour cream/mayonnaise. Pulse until you have a pesto-like consistency.
Put the “pesto” into a small bowl and add the Greek yogurt. Take half of the pesto yogurt mixture and put it back in the food processor. Puree until almost smooth. Add back into the small bowl.
Finally, mix in 3 tablespoons of sour cream/mayonnaise. Add as much or as little sour cream/mayonnaise as you want to get your dip to just the right level of creaminess. This dip keeps well in the fridge for about 3 days.
Garlic Scape Pistachio Pesto Hummus
Recipe found on farmfreshfeasts.com
Yields about 2 cups
- 1 cup garlic scapes
- 1 cup basil leaves (or combine basil and parsley leaves)
- ¼ cup pistachio nuts, toasted a few minutes in a dry skillet over medium heat until fragrant
- ⅓ to ½ cup shredded Parmesan cheese
- 1 to 3 Tbsp. lemon juice
- ½ tsp. salt
- ¼ tsp. pepper
- ¼ cup (2 ounces by volume) olive oil plus more if you plan to use right away
Combine all the ingredients in a food processor, pulse to get them chopped, then process until uniformly blended. If you have the technology to add the olive oil separately via some sort of feeder tube, do so.
Taste and decide if you want more cheese, or more lemon juice, or more olive oil or salt. If you’re planning to store the remainder, scoop it onto a wax paper-lined tray and freeze for a couple of hours, then transfer to a labeled bag for storage. Or fill up half pint jars or small lidded containers.