Thursday, August 4, 2011

Garlic Scapes Pesto Chicken


All my trips to the Farm Market this summer, have one thing in common. I kept seeing these intriguing curly green things, called garlic scapes. The first time I saw them I though, "what the heck are these"? Then I did some research on line and found out that they are the flower of the garlic plant. They have a mild garlic-y onion flavor and can be used in place of scallion, in many recipes.

During my latest trip to the Farm Market, I started talking to a vendor, who was selling scapes, about how he likes to use them. He mentioned that his favorite way to cook with scapes is to make pesto. This sounded so delicious, that I bought some scapes to make this pesto, for pesto chicken. Making this pesto is so simple; just use your favorite pesto recipe, using scapes instead of basil. Voila, you have a wonderful mildly garlic and onion flavored pesto.


Garlic Scrapes Pesto
printable version

1/3 c pine nuts
3/4 c olive oil
1/2 c grated Parmesan
1/2 t salt
black pepper to taste
1 c garlic scapes, top flowery part removed, cut into ¼-inch slices

Place scapes and pine nuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated and the mixture is slightly thick, but loose.


Not quite knowing if I'd love the taste of this pesto, I decided to use it to make Pesto Chicken. I didn't want the pesto to over power the pasta and figured that it would pair nicely with chicken. The results were astounding! The chicken had a subtle garlic flavor, which pushed it to new heights. I think it has become my favorite way to cook chicken breast; that's how good it was, LOL.

Garlic Scapes Pesto Chicken
printable version

4 boneless skinless chicken breasts
1/2 C garlic scapes pesto
fresh ground pepper

Preheat oven to 350 degrees. Place chicken on a rimmed baking sheet and season with pepper. Spread 2 Tbs of pesto onto each chicken breast, to cover top. Bake for 30-45 minutes, until internal temperature reaches 170 degrees. Let rest 10 minutes, before serving.


This post linked to

Hunk of Meat Monday
Made it on Monday
These Chicks Cooked
Turning the Table Thursday
Full Plate Thursday


Brenda said...

Cindy, I've never seen nor heard of these - how interesting! Thanks for teaching me something new today. :o)

Kim said...

Hmmmm. That's so funny, I actually also have some garlic scapes sitting in my fridge from my local farmers market, and was wondering what to do with them before they all go bad... I think I'll try this one out, thanks!

Kim said...

AND I just noticed I think we live in a similar area of the globe, judging by the number of French Canadian recipes you have.... I'm a Quebecer! Looks like we have a few things in common. Glad I found you, I look forward to following your blog!

Miz Helen said...

Hi Cindy,
I am so excited about this recipe and I can hardly wait to try it out. What a mouth watering Pesto. Thank you so much for sharing with Full Plate Thursday and hope to see again real soon! Hope you are having a great week end!
Miz Helen

Kim said...

Haha I'm feeling like I have an excessive amount of comments on this post, sorry about that, but I just wanted to let you know that I tried this recipe out and just posted my take on it. AMAZING btw. Check it out at http://mediterraneanmyway.blogspot.com/2011/08/garlic-scape-pesto.html

Anonymous said...

Just was I was looking for in order to "get rid" of abundance of garlic scapes from the garden :)
Thank you!