Garlic Scape Pesto

In my first CSA delivery I received garlic scapes.  I looked online for what I can use them for and the only thing that kept on coming up was making a pesto.  Other sources say that you can use them in place of garlic, in any dish.  Some pesto recipes said to add the traditional basil and some didn't, I chose to add some in!  I used the pesto over some fish for dinner along side a CSA lettuce salad.  I'm saving the rest of the pesto in the freezer for a night where I get in the mood for some pasta!  Yummy!

So here's the recipe I came up with (based on Dorie Greenspan's recipe and this one from Serious Eats).

Garlic Scape Pesto
(makes about 1 cup)
6 garlic scapes
15-20 basil leaves, about 1/2 cup
1/2 of a lemon, zested and juiced
1/4 cup pine nuts
1/2 teaspoon kosher salt
1/4 cup parmesan cheese, grated
1/2 cup extra virgin olive oil

Place all ingredients, except the olive oil in a food processor.  Pulse ingredients until finely chopped. Slowly drizzle in the olive oil and pulse until smooth. Taste pesto and adjust the salt, if needed. Serve on top of fish, chicken, pasta, or eggs! Enjoy!

Turkey Pesto Burger

This might be the easiest and most tasty recipe ever!!  It's only 3 ingredients and takes minimal work on your part.  Sorry about not having a photo, I'll take one next time I make this, which should be very soon!  Each patty has a points+ value of 5.  Lots of flavor and protein! Woohoo!

Turkey Pesto Burger

(serves 5)

1 pound lean ground turkey meat

1 cup shallots, chopped

1/4 cup pesto sauce or this dairy-free pesto (store bought is fine too)

Spray a large saute pan with non-stick spray and cook shallots until translucent, about 10 minutes over medium heat.  Transfer shallots to a glass bowl and let cool.  Once cooled, add ground turkey and pesto and mix with clean hands until combined.  Form 5 patties and cook them on the BBQ or if you are indoors use a grill pan.  Cook each side for about 7-8 minutes.  Serve burger with a slice of provolone.  It goes really well with some Creamy Jalacado Spread. 

Bakes Pesto Parmesan Spaghetti Squash

I love Tastespotting.  It's a great site for when you are looking for new cooking ideas.  Let's say you have a spaghetti squash but don't know what to make with it, you can search through tons of photos/recipes to find just what you are looking for. It's also a great way to find new food blogs and sites to start reading. I spotted this recipe and this recipe and that's how I came to make my version of the recipe. Each serving has a points plus value of 4!  And you leave the table feeling nicely full!

Baked Pesto Parmesan Spaghetti Squash
(makes 2 large portions)
1 spaghetti squash, baked or microwaved
3 tablespoons pesto (Vegans use this recipe and omit the parmesan or use vegan parmesan or nutritional yeast)
1 teaspoon kosher salt
4 tablespoons grated parmesan cheese, separated in half
(I didn't add tomatoes, but feel free to add them in if you'd like, no added points there!)

Preheat oven to 375 degrees. Pierce squash with a sharp knife or split in half and discard the seeds/pulp, then place on a baking sheet and bake in the oven for about 60-70 minutes. Take out squash but keep oven on.  Use a fork to separate spaghetti strands and place them in a large bowl.  Combine spaghetti with pesto, salt and 2 tablespoons grated parmesan cheese and mix well.  Divide squash mixture  into two large ramekins or small lasagna dishes and sprinkle with the rest of the parmesan cheese. Bake in the oven under the broiler for about 5 minutes or until golden brown crust forms.  Enjoy!