Grilled Garlic Scapes with Sun-dried Tomato Pesto and Sea Salt
By Dishing Up the Dirt
This appetizer requires little prep, and an even shorter cook time – but its flavor and simplicity will give you something to rejoice over while dinner’s on the stove.
Ingredients
Pesto:
- 1 cup sun dried tomatoes, (if packed in oil draind and patted dry)
- 2 garlic scapes (can sub with garlic cloves), chopped
- 1 cup loosley packed basil leaves, roughly chopped
- 1/4 cup pine nuts
- 1/4 cup extra virgin olive oil + more to thin if necessary
- salt to taste
Garlic Scapes
- 2 bunches of garlic scapes
- 2 Tablespoons olive oil
- flakey sea salt
Overview
Prep Time
10 minutes
Cook Time
5-7 minutes
Serves
4
Instructions
Step 1
Blend the sun dried tomatoes, garlic, basil, pine nuts and a pinch of salt in a food processor and pulse until a paste forms. With the motor running slowly add the oil. Process until smooth, adding a touch more olive oil if necessary. Taste test and adjust seasonings as needed.
Step 2
Preheat an outdoor grill to medium. Toss the garlic scapes with the oil until evenly coated. Place the scapes in a single layer on the grill (you may need to do this in batches) and grill until lightly charred on both sides, about 2-3 minutes per side.
Step 3
Place scapes on a platter and sprinkle with flakey sea salt and serve with the pesto.
Notes
- Use this recipe as a guide
- Adjust measurements and ingredients as necessary
- Cooking times will vary
- Taste test as you go
Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram.
Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.
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