Thursday, August 4, 2011

Garlic Scapes Pesto Chicken

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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.

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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.

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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.

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This post linked to


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

5 comments:

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