
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
- Place all ingredients into a small food processor.
- Process to desired consistency, adding water if required to reach smoothness.
- Store covered in refrigerator.
Mmm, this sounds like a very yummy version of pesto. And very nutritious too with the yeast and red peppers. Yum.
ReplyDeleteThis 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!!!
ReplyDeleteI 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.
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