Saturday, August 4, 2007

WHB: Garlic...or basil again

Today's a quickie for WHB, being hosted this week by the very creator of this event, the one and only Kalyn! With such a busy weekend ahead of me (don't know why, but every weekend so far has been a blur!) sandwiches are the way to go. I whipped up this wonderfully sweet and spicy "pesto" to put on some pita breads for while I was on the go. It's amazing on it's own, or with some roasted veggies. It's even really good tossed through pasta or my recent favourite, bulgur.

Even though there are a variety of herbs and produce in this spread, I'm focusing on the garlic scapes that I picked up from our sad little farmers market a week ago. The following information is extracted from Garlic Central.
  • Garlic also has a long reputation in folk medicine and mythology for its health giving properties. Some of these - such as its antibiotic properties - have been confirmed by modern science, others remain open to question.
  • Garlic is part of the genus allium. It is with around 500 others, including other well known plants such as leeks, shallots and onions.
  • Garlic grows under the ground in large, slightly off-white bulbs which are covered by a papery skin. Inside each bulb is anything from ten to twenty individual cloves which themselves have a pinkish skin.
  • Garlic grows well with many other plants and helps protect them from fungus and pests. Scientists at Newcastle University have shown that a barrier of garlic oil is an effective slug and snail repellent. There is also evidence that garlic can help protect people against mosquito bites.
  • In 1999 the average garlic consumption in the US was more than three pounds of garlic per person!

Vegan Fat-Fee Garlic and Red Pepper "Pesto"
1/3 cup fresh basil (leaves, stem and even flowers can be used)
3-4 strips jarred roasted red pepper (or about 1/3 fresh-roasted pepper)
3 garlic scapes, chopped
1/4 tsp crushed chili flakes
1 tsp nutritional yeast flakes
1/4 tsp dried oregano
1/2 tsp lemon juice

  1. Place all ingredients into a small food processor.
  2. Process to desired consistency, adding water if required to reach smoothness.
  3. Store covered in refrigerator.

3 comments :

Kalyn said...

Mmm, this sounds like a very yummy version of pesto. And very nutritious too with the yeast and red peppers. Yum.

Valli said...

This pesto sounds very flavourful. I bet it would be delcious on pasta! I finally saw some garlic scapes at a fruit stand on the way home from our hike today. Should have picked them up. Darn!!!

Simona said...

I have a nice red bell pepper that is about to be roasted and may very well end up in your recipe, which sounds quite delicious.