I've been wanting to do some extra "quick and dirty" bonus videos on the channel, and this garlic scape pesto is an experiment in doing just that. Besides them being shorter, they also contain no "You're the..." rhyme, or any "That's right!" in the intro. Regardless, I hope you enjoy this great alternative pesto!
That steak looked dangerously close to medium, Chef John. Fell asleep at the pan, did we? I kid of course. I like my steak walking slow, or so my mother would say.
Why skip the puns and "you're the..." jokes? They make this channel special! Don't listen to the trolls Chef John! You didn't get to 1+ million subscribers for nothing :) EDIT: 3.55+ million subscribers
we Chinese call it garlic shoots(suantai). we love it so much, but we usually cook it in stir fry with some protein(meat or tofu) and ginger! This is the only western recipe that I've seen using this veggie.💖👍
Dummy: I don't think any corona jokes are in good taste, they're pretty immature and insensitive. People are suffering and dying, including the medical personnel desperately trying to stem the tide. And icymike has shown up online before with his bat comments. He's just trying to shock readers. He's a troll. Best to ignore him, and remember that this is an inappropriate time for gallows humor like his. Show a little kindness: it's in short supply.
Salvaged my garlic crop using this. Had plenty of scapes, but garlic didnt do well. Not much sun or warmth this year in ATL. I folded the "pesto" into a couple softened sticks of butter, rolled into a tube, and froze. Makes GREAT garlic toast, and a round sliced and topped on a steak.....INCREDIBLE. Thank you!
Just found a mountain of wild garlic in our property and I have a Walmart bag FULL!!! So I am so excited to make this!!!! Thanks John, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
John, we love scapes! One of the best parts of spring. They're wonderful in eggs or fried potatoes. One thing- we grow our own too and you get more scape if you just pull straight up on it, no pinching required. Sometimes it will break at the base of the scape, but most often it will pull right out. Enn-joy your scapes while they last.
I only "discovered" garlic scapes a couple years ago, and now look out for them at the Farmers Market (great in homemade kimchi or sauerkraut, by the way!). This is a GREAT idea for them!
My dear mister John! Being a big fan of your tastefull channel for several years, i do not mean to insult you by saying that Italians do not, and i repeat do not eat their pasta with the help of a spoon! I’ve been in that beautifull country over a hundred times in my life, i import storage equipment from there and have eaten hundreds of incredible meals, never have i seen an adult Italian use a spoon for pasta. The only thing i heard is an Italian supplier of mine bragging about his son of only 5 years, already eating pasta without a spoon! Already at 5! I rest my case and remain yours sincerely!
I was offered free scapes at the Albany Oregon farmers market today after telling the gal at the stall about your video. She's a fan of yours and wished me luck in making this pesto.
Joan. I am in NZ. And my daughter a while back put in a Long long row of garlic. We are heading int winter here. She will be stoked to get this clip. She is a great cook.
Chef John, I am never bitter about things tasting like asparagus. I didn't grow garlic this year but do have a s-ton of chives so I used chive scapes and got an equally satisfying result (but I used some toasted pistachio nuts instead of walnuts).
Oh no...I am depressed now. After harvesting chive flower heads i composted the hard stems. This was undoubtedly the equivalent of scapes? Well, next year I will be smarter and use them for some pesto. Thank you for mentioning this!
I have 120 garlic plants, very healthy, in my garden. Very easy to grow and stores well. I’ve sautéed the scapes with whatever else has been fresh in the garden at the time. They’re just beginning to shoot up now, will try the pesto version - looks and sounds delicious!
Here in Taiwan we stir fry it with pork and soy sauce. It only comes around February during the Chinese New Year. Not a lot of people know to eat it here as well but it is an absolute treat.
I've still got some scapes in the fridge. You can divide that up into an ice cube tray and freeze it to preserve. Hard neck garlic doesn't store as long as soft neck garlic, so we also puree that with oil, cube freeze, and pop them into a ziplock bag. Garlic is awesome and it's wonderful to see that you grow it, too.
Hardneck is by far a superior garlic flavor but due to the increased labor cost of scape removal and also as you said it doesn’t have much of a shelf life, I imagine it’s not widely available unless you grow it yourself. I’m impressed he is growing it with his mild winters, he must have a trick or a special variety.
Hi Chef John, my sons planted our garlic this passed November and it’s the first time I’ve ever had garlic scapes. OMG this stuff if delicious. Thanks for your recipe.
OMG I just watched your video today as my scapes are ready to pick. I didn’t have white wine vinegar so I used rice vinegar instead. didn’t have enough walnuts so I used a mixture of walnuts, pecans and almonds. Made it today and it is so so delicious!! The lemon gives it a beautiful tangy flavour, the toasted nuts add a nice twist. We tried it on a few nacho chips just after puréed-spectacular!! Thank you, and love your humour on this video!! Think I will make pasta so I can try it on that next! Thank you, thank you!♥️♥️
Garlic scapes are wonderful! I'll have to try this for sure. I harvested mine a week ago. Just this morning I used a few scapes in your queso recipe in place of the green onion and garlic and it turned out great.
I finally opened my eyes and asked what these things were. They only popped up for a brief while at the Farmer's market. Once I tried them, I was hooked. I saute them with mushrooms, dice them into salads, throw them into soups, and anything else that looks interesting. The taste is amazing. My local Asian grocer almost always has them in stock. I bought 4 large bunches very recently. I hadn't had them for months because of the lockdown. The Farmer's market ones are a bit better in flavor, when you can get them.
O.M.G. Made this today and it truly will be on just about everything I eat until it is all eaten up!! Always wondered what to do with this part of my home grown garlic.
I have two bags of scapes in my fridge so I made this. Only had a handful of pine nuts and used EVVO and white balsamic vinegar with the lemon juice. It was over-poweringly garlic (and I do love garlic), so I blended in a few stalks of Swiss chard to temper that. Mmmmm...I'll be making more of that! I really need to try it with walnut...and a piece of beef medium rare...
the Pesto was perfectly timed for me. I belong to a farm coop and garlic scape in my box. I had pine nuts which I first toasted and not walnuts so made with them. When I first made the pesto all I could taste was the Pine Nuts. Your pesto the color was a beautiful green mine was not. I put in in the fridge for an hour to allow the flavors to blend. The difference was amazing. Put in on Pasta and YUM! Would be curious about comment on using Pine Nuts and not Walnuts. Have seen that substitution in other videos primarily for cost. Thank Chef John for the recipe.
All of a sudden I am not seeing reminders for your videos. Even my husband wondered why we weren't seeing them. I searched and see several new ones thank goodness!
This pesto is not only easy, It pairs perfectly with some linguine. It’s great and unique Or as the kids say “on fleek” Try it if you don’t be believe me.
My husband and I were just talking about scapes today. Ours are just about ready to harvest. I think I will make this and use it on some flat breads! Pickled scapes are also nice. I like them in my Caesars (I'm Canadian, it's like bloody mary but better🤷♀️- change my mind 🤣)
@@andiamoci22 Its a Canadian drink , I ce 3 dashes Worcestershire sauce 3 oz Clamato juice 1 - 3 dashes hot sauce 1 oz vodka salt and pepper celery, pickles, olives, bacon or a slider (optional garnishes)
@@andiamoci22 pink penguin pretty much has it explained. Clamato sounds gross, but honestly it's definitely worth trying. The big name brand is Motts Clamato. I believe it is available on amazon if you cannot find it locally.
I have a 220' row of garlic. I eat pizza with scapes, breakfast hash with scapes, baked potatoes with scapes, pan seared scapes with bacon...but never pesto! Thank you for this!
Chef John, I have a confession to make. Your content and humor often captivate me so, I forget to "like" the video. I made doubly sure to like this particular episode. Thank for you all you do.
Our scapes are coming up a little later on west coast Canada 🇨🇦 but I will end up with so many that’ll I’ll be multiplying this recipe by 100. It freezes well though
Such an interesting take on pesto (and garlic scapes)! We always have 'em stir-fried Chinese or Korean style, but I love pesto and garlic scapes so I can't wait to try this out! Heading to supermarket tomorrow (we are lucky enough to get this all year round).
If anyone is in Montreal Marche Fu Tai has these right now for super cheap and perfect condition. They're sold there as garlic hearts/stems/shoots, though, not scapes.
Perfect timing (as always) for this video. My hard neck garlic is sending up scapes but I am greedy and let them get a bit longer than you did for maximum scapy-ness. I love that your version of Scape Pesto doesn't include cheese...points for dairy free! In past years I've made Scape Pesto with the addition of the aforementioned cheese plus Basil. Can't wait to try your version, so much simpler! Thank you, oh Wise One Chef John. (And of course we love you even without the 'After all you are the...' or those 'That's right!')
Oh my goodness, my scapes are just starting to pop out!!! I had two sauteed in my fried rice today. I am definitely going to make this when I harvest all the loveliness!
I discovered making garlic scape pesto several years ago when I bought them at my farmers’ market. So tasty! I need to see if anyone is selling scapes this weekend at the market.
There is no taste as delicious as a garlic scape. Maangchi first told me about them. I can only imagine how delicious this is! It probably tastes like garlic artichokes. I bet it would be even amazing if you did a traditional pesto and half garlic pesto. Omg I’m drooling.
I feel terrible that those of us who can’t afford to ‘join’ didn’t get to see the Kismet video. Not fair because we’ve been following you for years!! 😥😥
After it is live, he faithfully puts them on youtube for rest of us. And in any event, the man has to earn a living, yaknow. After everyone on the food chain gets their cut, there's hardy anything left for him. Ever think of that? You're lucky he posts so many free videos, as is. Say thank you instead of complaining. Lots of us are strapped, only you complaining. Give up two of your lattes and subscribe.
💌 That pesto recipe would go with the vegan St, Patty melt. Layered on the bread then cheese then the mustard greens and kale. I made that sandwich the other day and it is sooooooo delici. . .
I add some of the garlic scape pesto to ground beef and make pesto burgers. Also mix some into some mayo/aioli to spread on the burger buns. Melt some fresh mozzarella on top and serve with a thick slice of tomato.
This takes a little planning because I do it the fall before the spring next year. If you want it tomorrow, you have to plant it yesterday. Just take whichever garlic you really like, whether from Walmart or an heirloom catalog. Including hardneck garlic. Separate the cloves and plant them. Next year you'll have garlic heads. I take off those stems anyway, because I want them to throw all their energy into the heads, not flowers and seeds. When the tops start to brown, that's when I sharply bend the leaves over. So if you've got some garlic that looks like it's not fresh enough for you to eat any more, plant it.
You might be able to find garlic chives at your local international (Asian) grocery, year-round. They also have a wide variety of vegan meats, fish and shellfish, the best toasted sesame oil (Kadoya), oyster sauces, hoisin, and other fresh Asian produce such as gailan and chrysanthemum leaves, different types of bok choy, etc.
Your content continues to be amazing and more than half of what I cook is based on your recipes. But where are the chef john gardening videos?! The Herb one a while back was great--but it looks like you upgraded! Give us a tour!
![[LIVE] : ONE ลุมพินี 80 | คู่เอก "รักษ์ vs ยอดนำชัย"](http://i.ytimg.com/vi/ckLMRorsMeY/mqdefault.jpg)
I've been wanting to do some extra "quick and dirty" bonus videos on the channel, and this garlic scape pesto is an experiment in doing just that. Besides them being shorter, they also contain no "You're the..." rhyme, or any "That's right!" in the intro. Regardless, I hope you enjoy this great alternative pesto!
That steak looked dangerously close to medium, Chef John. Fell asleep at the pan, did we? I kid of course. I like my steak walking slow, or so my mother would say.
Why skip the puns and "you're the..." jokes? They make this channel special! Don't listen to the trolls Chef John! You didn't get to 1+ million subscribers for nothing :)
EDIT: 3.55+ million subscribers
Whatever format gets me more Chef John videos to watch, I'm all for it.
As long as you say “enjoy” I will.
@ @@matthewb8229 , i like mine just done enough to where a good vetrinarian could put it back in & save its life, lol, truth
If you whip this stuff into chevre, you'll have scapegoat cheese. It sounds like a bad joke but is actually really good on bagels.
Oh gawd.... lol!
Today you are the winner. Brilliant lol
we Chinese call it garlic shoots(suantai). we love it so much, but we usually cook it in stir fry with some protein(meat or tofu) and ginger! This is the only western recipe that I've seen using this veggie.💖👍
蒜薹炒肉 😋
icy Mike haha funny corona joke
Dummy: I don't think any corona jokes are in good taste, they're pretty immature and insensitive. People are suffering and dying, including the medical personnel desperately trying to stem the tide. And icymike has shown up online before with his bat comments. He's just trying to shock readers. He's a troll. Best to ignore him, and remember that this is an inappropriate time for gallows humor like his. Show a little kindness: it's in short supply.
@icy Mike Your comment shows how ignorant you are.
Salvaged my garlic crop using this. Had plenty of scapes, but garlic didnt do well. Not much sun or warmth this year in ATL.
I folded the "pesto" into a couple softened sticks of butter, rolled into a tube, and froze.
Makes GREAT garlic toast, and a round sliced and topped on a steak.....INCREDIBLE.
Thank you!
Just found a mountain of wild garlic in our property and I have a Walmart bag FULL!!! So I am so excited to make this!!!! Thanks John, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
John, we love scapes! One of the best parts of spring. They're wonderful in eggs or fried potatoes. One thing- we grow our own too and you get more scape if you just pull straight up on it, no pinching required. Sometimes it will break at the base of the scape, but most often it will pull right out. Enn-joy your scapes while they last.
I only "discovered" garlic scapes a couple years ago, and now look out for them at the Farmers Market (great in homemade kimchi or sauerkraut, by the way!). This is a GREAT idea for them!
Me: literally just made pesto
Chef John: posts better pesto
Me: *f--k*
That’s ok! Good pesto is still really really great, even if it’s not the besto!
Pesto can keep for a while! You can have both! Put a layer of olive oil on top! :)
From outstate Nebraska....PERFECT!! My scapes are just coming on. Thank you!
My dear mister John! Being a big fan of your tastefull channel for several years, i do not mean to insult you by saying that Italians do not, and i repeat do not eat their pasta with the help of a spoon! I’ve been in that beautifull country over a hundred times in my life, i import storage equipment from there and have eaten hundreds of incredible meals, never have i seen an adult Italian use a spoon for pasta. The only thing i heard is an Italian supplier of mine bragging about his son of only 5 years, already eating pasta without a spoon! Already at 5! I rest my case and remain yours sincerely!
I was offered free scapes at the Albany Oregon farmers market today after telling the gal at the stall about your video. She's a fan of yours and wished me luck in making this pesto.
i've been watching this channel on and off for about 10 years.. this will never get old.
And if people miss the metaphors and memes, I've got a feeling they'll supply some themselves! This is a bright bunch!
Oh yay! I picked a whole bag of garlic scapes from my garden this morning and now I know a new way to prepare them. Thanks!
Joan. I am in NZ. And my daughter a while back put in a Long long row of garlic. We are heading int winter here. She will be stoked to get this clip. She is a great cook.
Chef John, I am never bitter about things tasting like asparagus. I didn't grow garlic this year but do have a s-ton of chives so I used chive scapes and got an equally satisfying result (but I used some toasted pistachio nuts instead of walnuts).
Oh no...I am depressed now. After harvesting chive flower heads i composted the hard stems. This was undoubtedly the equivalent of scapes? Well, next year I will be smarter and use them for some pesto. Thank you for mentioning this!
I have 120 garlic plants, very healthy, in my garden. Very easy to grow and stores well. I’ve sautéed the scapes with whatever else has been fresh in the garden at the time. They’re just beginning to shoot up now, will try the pesto version - looks and sounds delicious!
Here in Taiwan we stir fry it with pork and soy sauce. It only comes around February during the Chinese New Year. Not a lot of people know to eat it here as well but it is an absolute treat.
I've still got some scapes in the fridge. You can divide that up into an ice cube tray and freeze it to preserve. Hard neck garlic doesn't store as long as soft neck garlic, so we also puree that with oil, cube freeze, and pop them into a ziplock bag. Garlic is awesome and it's wonderful to see that you grow it, too.
Hardneck is by far a superior garlic flavor but due to the increased labor cost of scape removal and also as you said it doesn’t have much of a shelf life, I imagine it’s not widely available unless you grow it yourself. I’m impressed he is growing it with his mild winters, he must have a trick or a special variety.
Hi Chef John, my sons planted our garlic this passed November and it’s the first time I’ve ever had garlic scapes. OMG this stuff if delicious. Thanks for your recipe.
Chopped garlic scapes are great as a green in stir fries if you're not a fan of scallions.
Just got done picking all my garlic scapes in the garden, perfect timing for this video!
OMG I just watched your video today as my scapes are ready to pick. I didn’t have white wine vinegar so I used rice vinegar instead. didn’t have enough walnuts so I used a mixture of walnuts, pecans and almonds. Made it today and it is so so delicious!! The lemon gives it a beautiful tangy flavour, the toasted nuts add a nice twist. We tried it on a few nacho chips just after puréed-spectacular!! Thank you, and love your humour on this video!! Think I will make pasta so I can try it on that next! Thank you, thank you!♥️♥️
I find myself in the possession of a bunch of garlic scapes, so this is perfect! Thanks!
Garlic scapes are wonderful! I'll have to try this for sure. I harvested mine a week ago. Just this morning I used a few scapes in your queso recipe in place of the green onion and garlic and it turned out great.
You are the best of the resto, of your unique pesto. Splash!
I finally opened my eyes and asked what these things were. They only popped up for a brief while at the Farmer's market. Once I tried them, I was hooked. I saute them with mushrooms, dice them into salads, throw them into soups, and anything else that looks interesting. The taste is amazing. My local Asian grocer almost always has them in stock. I bought 4 large bunches very recently. I hadn't had them for months because of the lockdown. The Farmer's market ones are a bit better in flavor, when you can get them.
Video for that pasta!!!!! I don't care if it's boiling noodles and this video over again, I'll watch it.
And video for that steak, too!
Just picked some scapes last night, I think you just helped my decide dinner for tonight.
O.M.G. Made this today and it truly will be on just about everything I eat until it is all eaten up!! Always wondered what to do with this part of my home grown garlic.
I have two bags of scapes in my fridge so I made this. Only had a handful of pine nuts and used EVVO and white balsamic vinegar with the lemon juice. It was over-poweringly garlic (and I do love garlic), so I blended in a few stalks of Swiss chard to temper that. Mmmmm...I'll be making more of that! I really need to try it with walnut...and a piece of beef medium rare...
the Pesto was perfectly timed for me. I belong to a farm coop and garlic scape in my box. I had pine nuts which I first toasted and not walnuts so made with them. When I first made the pesto all I could taste was the Pine Nuts. Your pesto the color was a beautiful green mine was not. I put in in the fridge for an hour to allow the flavors to blend. The difference was amazing. Put in on Pasta and YUM! Would be curious about comment on using Pine Nuts and not Walnuts. Have seen that substitution in other videos primarily for cost. Thank Chef John for the recipe.
Looks delicious and exciting together, thank you for sharing Chef John 💕😎👵🏼🌴🙏
All of a sudden I am not seeing reminders for your videos. Even my husband wondered why we weren't seeing them. I searched and see several new ones thank goodness!
This pesto is not only easy,
It pairs perfectly with some linguine.
It’s great and unique
Or as the kids say “on fleek”
Try it if you don’t be believe me.
U know nothing about pesto.
My husband and I were just talking about scapes today. Ours are just about ready to harvest. I think I will make this and use it on some flat breads!
Pickled scapes are also nice. I like them in my Caesars (I'm Canadian, it's like bloody mary but better🤷♀️- change my mind 🤣)
Agreed. Caesars are 100 times better 👍
Explain a Ceasar please -- I am a huge bloody mary fan
@@andiamoci22
Its a Canadian drink ,
I ce
3 dashes Worcestershire sauce
3 oz Clamato juice
1 - 3 dashes hot sauce
1 oz vodka
salt and pepper
celery, pickles, olives, bacon or a slider (optional garnishes)
@@andiamoci22 pink penguin pretty much has it explained.
Clamato sounds gross, but honestly it's definitely worth trying. The big name brand is Motts Clamato. I believe it is available on amazon if you cannot find it locally.
@@pink.penguin Damn cant get Clamato here in Germany
Love you Chef John!!!
I have a 220' row of garlic. I eat pizza with scapes, breakfast hash with scapes, baked potatoes with scapes, pan seared scapes with bacon...but never pesto! Thank you for this!
Never even heard of garlic scape, but it's a chef John video = Watch and like!
Great timing, our garlic's scapes are just getting ready for picking too!
They are called garlic shoots here in Australia. Really nice stir fried! With any meat or just garlic. When in season, they are $2 a bunch.
I really like the close up angles and the whiter lighting. Really makes things more visually appealing
Good timing Sir John, my scapes are on.
He's so mellifluous.
Chef John, I have a confession to make. Your content and humor often captivate me so, I forget to "like" the video. I made doubly sure to like this particular episode. Thank for you all you do.
just made this and it came out AMAZING!!!! can't wait to eat it on pasta and steak! thanks chef john!!
Garlic Scape Pesto used to be my treat every summer in college. Wonderful video.
Best part of garlic season ❤❤
Chef AND Farmer John! Such a treat to see a bit of your garden. Thanks for the video :)
Our scapes are coming up a little later on west coast Canada 🇨🇦 but I will end up with so many that’ll I’ll be multiplying this recipe by 100. It freezes well though
I have never been this early to one of your videos in my life. Love you Chef John!
Happy Sunday Chef John my boy.
Thanks chef John! Those scapes are also good in the Greek Lemon Avgolemono soup. Your topping would be perfect with the lemon/chicken combo.
your garden is beautiful, Chef John
I'm going to try your recipe
That’s looks really good. I do grow my own garlic, I think we are going to make this!
Klaus
I made the cherry tomato and cheese galette yesterday, delicious.
Not really my thing but ..... as I watch all your videos, and love them, enjoyed just watching it.
Never made a pesto like this, can't wait to try your recipe! 😋
I want to *escape* and try this garlic *scape!*
I thought this was going to be a video about pesto in an alternate garlic universe. Not disappointed, though.
You can buy garlic scape at Asian markets. Pesto sounds great. Also you can stir fry garlic scape with salt. So simple and delicious.
Reminds me a little of my ramp pesto! The ramp bulbs got pickled and the leaves got pesto’d.
Didn’t know these things had a name. Yumm.
Just made a pesto pasta for dinner. I actually am not a basil fan, but it was a basil version. I love the cheese in it. Balances the bitters.
I make garlic pesto and grow my own and then pick some up at the farmers market. I freeze it in small batches and use it on pizza, as well.
Such an interesting take on pesto (and garlic scapes)! We always have 'em stir-fried Chinese or Korean style, but I love pesto and garlic scapes so I can't wait to try this out! Heading to supermarket tomorrow (we are lucky enough to get this all year round).
Nice. That steak looks, ooooh, delicious.
Nice work chef john, i grow my own so i've always got it.
If anyone is in Montreal Marche Fu Tai has these right now for super cheap and perfect condition. They're sold there as garlic hearts/stems/shoots, though, not scapes.
Perfect timing (as always) for this video. My hard neck garlic is sending up scapes but I am greedy and let them get a bit longer than you did for maximum scapy-ness. I love that your version of Scape Pesto doesn't include cheese...points for dairy free! In past years I've made Scape Pesto with the addition of the aforementioned cheese plus Basil. Can't wait to try your version, so much simpler! Thank you, oh Wise One Chef John. (And of course we love you even without the 'After all you are the...' or those 'That's right!')
Perfect timing! My scapes just arrived
Can't get scapes but wild ramps are everywhere near me....gonna try this with those boyoz
West Virginia?
Perfect timing John! I just put some fresh scapes in a bag in the fridge the other day! LOL
Please!
More videos like this! 😍
Oh my goodness, my scapes are just starting to pop out!!! I had two sauteed in my fried rice today. I am definitely going to make this when I harvest all the loveliness!
that looks outrageously good
Mornin Chef 👐👐🙆♀️🙆♀️🙏🙏🤓🤓
What are the odds of showing us another gardening video? Would be absolutely perfect timing considering we're all stuck at home wanting fresh produce!
Why am I watching this while hungry...
Lol we all watch these when we're hungry (and don't have all of the ingredients haha)
Hello from Australia 🇦🇺 chef John
I discovered making garlic scape pesto several years ago when I bought them at my farmers’ market. So tasty! I need to see if anyone is selling scapes this weekend at the market.
The is the first year in over a decade that I don't have a garlic crop. Now I'm missing them.
Used to do the same with ramps... Good stuff!
There is no taste as delicious as a garlic scape. Maangchi first told me about them. I can only imagine how delicious this is! It probably tastes like garlic artichokes. I bet it would be even amazing if you did a traditional pesto and half garlic pesto. Omg I’m drooling.
The great escape video. Also yummy on pizza.
I love you Chef John
Thanks so much. I can always count on your opinion. I just picked my scapes today and was wondering if I should use the flower part in my pesto.
I think you're a couple days too early, Chef John, but it's a delightful watch regardless!
I feel terrible that those of us who can’t afford to ‘join’ didn’t get to see the Kismet video. Not fair because we’ve been following you for years!! 😥😥
After it is live, he faithfully puts them on youtube for rest of us. And in any event, the man has to earn a living, yaknow. After everyone on the food chain gets their cut, there's hardy anything left for him. Ever think of that? You're lucky he posts so many free videos, as is. Say thank you instead of complaining. Lots of us are strapped, only you complaining. Give up two of your lattes and subscribe.
Nice video Chefffff😜👈🇮🇹......grazieeeeee
Have garlic scapes in the fridge now. Several farmers at our local farmers market grow them
💌 That pesto recipe would go with the vegan St, Patty melt. Layered on the bread then cheese then the mustard greens and kale. I made that sandwich the other day and it is sooooooo delici. . .
oh! i have to try this. i only ate pickled garlic scapes (really good)
I'm really hoping to grow garlic next year! I planted onions for the first time and they are looking great!
I add some of the garlic scape pesto to ground beef and make pesto burgers. Also mix some into some mayo/aioli to spread on the burger buns. Melt some fresh mozzarella on top and serve with a thick slice of tomato.
This is the first year I planted hard neck garlic and I was wondering what to do with the scapes. It's like you read my mind.
Dice them up for a salad topping, stir fry, or add them to a Alfredo sauce are my favorites. But I will be trying the pesto
This takes a little planning because I do it the fall before the spring next year. If you want it tomorrow, you have to plant it yesterday. Just take whichever garlic you really like, whether from Walmart or an heirloom catalog. Including hardneck garlic. Separate the cloves and plant them. Next year you'll have garlic heads. I take off those stems anyway, because I want them to throw all their energy into the heads, not flowers and seeds. When the tops start to brown, that's when I sharply bend the leaves over. So if you've got some garlic that looks like it's not fresh enough for you to eat any more, plant it.
You might be able to find garlic chives at your local international (Asian) grocery, year-round. They also have a wide variety of vegan meats, fish and shellfish, the best toasted sesame oil (Kadoya), oyster sauces, hoisin, and other fresh Asian produce such as gailan and chrysanthemum leaves, different types of bok choy, etc.
As it so happens, for the first time in my half-century on this planet, I've got garlic scapes in my fridge. now I know what to do with them.
*straining*
YOU ARE AFTER ALL THE DJ TEISTO OF HOW TO MAKE YOUR PESTO!!
ahhhh that’s better
Garlic scapes olive oil and parmigiana Regina mixed up in a food processor is looked forward to every year.
Your content continues to be amazing and more than half of what I cook is based on your recipes. But where are the chef john gardening videos?! The Herb one a while back was great--but it looks like you upgraded! Give us a tour!
Become a member [see perks]. Cheaper than culinary school.
It is very good on chocolate ice cream!