Yesterday we had a nice present from our garden. The long awaited for garlic scapes, the edible flowering bud of the garlic plants were finally here. They have striking shapes that resemble long neck swans posing very still at rest or ready to take flight. We ate them pickled last fall during our stay at D Acres Farm in NH. That was our first experience with them, and I have been waiting patiently for their arrival. Garlic scapes taste mildly like garlic, definitely not pungent or overpowering in flavor or aroma. They are firm and their texture is crisp and snappy, similar to broccoli florets.
I collected about 50 or 60 flower buds yesterday morning at the same time that I picked some basil and fresh oregano from the garden. I gave the oregano and some of the scapes away, but kept enough to make a wonderful pesto for dinner. The pesto recipe is quite simple and is my own version of a somewhat similar recipe Beth had found online to accompany pasta. However, I used my pesto to flavor and enhance fish filets.
Combine the following ingredients in a blender:
20-40 fresh garlic scapes chopped
1 cup shelled unsalted pistachio nuts
1/2 cup olive oil
1 cup chopped basil
1 cup Parmesan cheese
1 tsp Kosher or sea salt
Pulse blend all ingredients until you obtain your desired texture (I like mine to be kind of crunchy).
Spread the pesto thick over your favorite fish, we used mahi mahi filets. Bake the fish for 5 minutes at 375º in a closed aluminum foil pouch, open the pouch and cook for another 5 minutes, or until the fish is fully cooked but still tender. Sprinkle sea salt and fresh ground pepper to taste at the table.
I accompanied our fish with a fresh garden salad and quinoa. Sorry I did not get any decent pictures of the finish pesto, or even the meal, but you can trust me, the flavor and the texture were awesome. Let me know if you try it, and please post if you improve the recipe.