How to Make Garlic Scape Pesto

Guy: Is it on? Girl: Yes Guy: You’re going to ask me the proverbial question? Girl: What are you doing out here? Guy: We’re canoeing. This is lake near our house Girl: Doesn’t look like cooking, doesn’t look like gardening Guy: Well it’s outdoor activity and it’s very low impact, we’re using canoes and paddles, we have a couple of canoes, we’re out with our friends Girl: Where are the dogs? Guy: We didn’t bring the dogs Girl: They are the pirates Guy: We try to do a test with the dogs Girl: As you will see Guy: We have another canoe out with our friends’ lake and they want to see how they would do with the canoe cause they just like to jump at any water that there is and they won’t even go to the canoe, they would jump in and out, so. But today, actually last week we harvested a bunch Scapes from our neighbor’s field of garlic, out of where last year we did a thing on garlic Scapes and roasting them. So tonight we’re having a potluck at our friend’s house, Kim and Jonathan, and we’re going to make Scape, Garlic Scape Pesto, which should be very interesting because I’ve never made it before Girl: Like everything else Guy: Yeah, and I don’t have a food processor so we’re going to use their food processor in their kitchen and we’ll see what happens. And that’s what we’re going to do. Girl: Are you working at the Scape Appetite? Guy: I’m working at the Scape Appetite here, but this is beautiful. Alright so we’re going to paddle around and then we’re going to go to our friend’s house and hope this works cause we’re supposed to feed everybody. Okay so we’re going to totally wring this, I’ve never made this before but we’re in our friend, Kimberly and Jonathan’s kitchen and we have a bunch of people over and we’re going to take these; these are garlic scapes from the garlic field, we visited the garlic field last year, be a river, and we’re going to make our pesto and most people think a pesto, they think like a basil, Pesto Genovese, and we actually got an email from a friend of ours in Italy, to ask if we’re going to make a basil, a Pesto Genovese kind of thing and he sent us a recipe. And this is going to be a scape-based instead of basil-based. So what the scapes do is they’re green, obviously, and they take the place of the garlic and the basil. So they taste, wow Girl: With worth? Guy: I eat the rhubarb, that day was amazing; so Girl: Like grape Juice? Guy: So we’re going to make pesto and start, and we’re going to use the garlic scapes in place of the garlic and the basil, so we’re just going to see what happens, this is totally experiment. Girl: Do we have back-up plan? Guy: No Girl: We’re rotten Guy: Oh, Jonathan has some leftovers, and he’s this Girl: We have beautiful leftovers Guy: And these are based, hor d’ouvers are amazing, buy one. Put your water on the boil, that’s rule number one, cause I was ready to do that; and we have some parmesan cheese, some IGA parmesan cheese, we have some walnuts from the food coop. I want to warn, I found one article, these just using Spanish cheeses are said but this is IGA cheese, it’s going to work fine. So we’re going to take a bunch of scapes and we’re going to break off the, we’re going to break the flower part off like that, and we’re going to toss that, we’re going to use this; so they’re like garlicky scallions we’re just going to cut up a bunch of this Girl: We now have many minutes? Guy: No, I’m guessing about 30 Girl: 30, and how many do you think is in that bag? Guy: I don’t, oh, more than 30, but I think Kimberly is going to help Girl: You need those flowers yet? Cause the flower hasn’t even come up yet, right? Guy: Right Girl: It’s like the bud Guy: yeah, but I don’t think this bud’s going to taste for the guy, I think you want this part Girl: yes, definitely it’s chopped Guy: I know. We’ll figure out, just do it. Girl: What kind of cheese is that? He’s not here Guy: It’s IGA parmesan cheese Girl: I don’t know with the IGA parm but I know that taste it is. Bill, our familiar face. Bill: Yes indeed. I feel honored to be in the company oven, internet celebrity. You use celebrity, we got to say it by dogs. Guy: Me, a local paid for and article on the internet, French cover as a picture of not me but dogs. Girl: Smile! Guy: So everyone has disappeared, they’re having drinks and talking in French. So we’re going to try making stuff. I didn’t have to do this little bit at a time; here we go; our bunch of walnuts, Girl: You know it looks like, it looks like guacamole Guy: Yeah it’s like a sauce, you know, but I discovered that if you add a little more oil and it gets some working Girl: Well you know I see the same face the neighbor for. Is it exciting? Guy: Yeah, it’s very strong. It’s good, it’s fresh, its bright but its strong and that’s going to stick with you. Good, very good. Girl: Is it better now? Guy: That’s good, perfectly temperate by the dozen Girl: Perfectly temperate by the dozen, you say it’s better than that? Guy: No, he’s better with words than I am. Girl: There is the dog Guy: yeah, the dogs are home. So, bravo, wow Girl: Bravo, it’s great! Guy: It needs more salt, it needs a little salt. Alright so there you go, that’s our garlic scape pesto cream and thanks for watching and thanks for all my friends here putting up the list. And visit our site, GardenFork.tv, send us your e-mails. These are people from France that are here today. I got people mad at me from France; alright we’ll see you later. It’s good, it’s fresh, it’s bright, but it’s strong and it’s going to stick with you. It’s good.