How to make Garlic Scape Pesto~With Chef Frank
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- เผยแพร่เมื่อ 24 ก.ค. 2024
- Garlic scapes are seasonal & absolutely delicious. You will find them in farmers markets from June to July. They are the edible top of the garlic plant. In the past they were cut off and composted. Now we use them in a variety of recipes. Next time you go to a farmers market see if you can find some.
makes about 1 qt/.94 L
2-3 #/907-1360 g garlic scapes trimmed and chopped
1/2 cup/64 g grated Pecorino Romano cheese
1/2 cup /64 g walnuts
3/4 cup/177 ml olive oil
1/2 bunch parsley chopped
salt & pepper
Production, editing, camera:Kyra Proto
Production:Karen Proto
Special thanks to:The Ludlows
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That intro tho...
Chef Frank got some sick moves
Needs a whipcrack noise those. Just like in those Hong Kong flicks.
"Rub on your head to cure baldness." You first, Chef Frank, you first. Video required.
This is epic!
He rocks it though
While your cooking is top notch as usual Frank, I also wanted to let you know that I think the production value of your videos are really good too! Good audio quality and good camera quality (as well as using different camera angles for different shoots, love those!), making all your cooking and guides very accessible. I appreciate your videos, hope you have a nice day :)
Chef Frank is getting more and more confidant as the subscriber count rises and I'm here for it.
I get my chef frank fix now, that Epicurious isn't posting videos
They're posting but not quite often because of the pandemic
They’re not posting bc of parents company racism scandal
@@tpn1110 what?
@@michaelz5633 "Condé Nast Publications" owns "Epicurious" and "Bon Appetit", recently there has been a scandal at Condé. Now "Bon Appetit" is currently a dead channel and that scandal also might have affected Epicurious.
@@gpdu57 details about the scandal?
That head turn 😂👌
My mother's just given me a bag of garlic scapes, and I haven't known what to do with them. Now I see that the AI algorithms of google are good enough to make Chef Frank make a video about it in advance.
Frank is getting bubbly now unlike his character from Epicurious from older videos as we can see him serious here he's just like ordinary father cooking for his family
“Purées from 6:49 to 6:55” Hmm I maybe puréed it for 25 seconds
I love this guy! He just does it right, really fun loving. Youre the best!
Helllllll yeah these things are DELICIOUS!! I just grilled some of these last weekend. It’s like a skinny asparagus texture but tastes like garlic and onion.
Stepping up your TH-cam game with those nice B-roll shots there, Chef Frank! Love em!
Frank's official fanbase name - Curvy Bois
Already occupied by "the Salt Masters."
❤ loved watching you on Epicurous tv and I'm so happy I found your channel on TH-cam. Plus I've got a huge bunch of garlic scapes and now I know what to do with it! Thanks.
Thank you
Four decades old and I've never heard of garlic scapes. Thanks Frank!
I never knew about that ingredient and considering that I consume tons of garlic I loved it!
I think we need a petition to make "hefty pinch" an official measurement
Scissors work well. Thanks for Intel
ooooh frank's getting a lil bold in the intros, i LOVE to see it
I love watching cooking videos, but Chef Frank is my favorite because he explains everything in great detail like a real cooking class. Seriously, thank you Frank, for explaining what you mean, and not just assuming we already know.
This is a winner! Can't wait to try this and with so many ways to enjoy it! Thank you for being you, Frank!
BLESS YOU we keep getting CSA things we have never heard of and don't know what to do with! We have been very confused about garlic scapes XD Please keep doing seasonal veggie videos!
1. So, Frank and my buddy could be lost long twins
2. please stop being so handsome, and cute :)
3. great communication on what/how to cook/prep
4. REQUEST: bechemel sauce how to/when it's done - some basic cooking skills on sauces, knife skills, anything basic we should know - different ways to cook carrots, potatoes, tomatoes, other veggies, simple breads, dough, -
5. Cacio e pepe, amatriciana, as well.. thanks.. be safe
Binging with Babish does a few of these, particularly his Basics with Babish videos if you aren't looking for it specifically from Proto.
I Love Pesto and Garlic so much. Thank you for combining two of my favourite things. 😃
Because of the intro, I would love to see Frank cosplaying as Ricardo
So I notice that in this video, you talk about just using "olive oil" as opposed to extra virgin. Could you do a video talking about the different kinds, when to use them and how to choose at the store? That would be awesome. I could watch a good 15 minutes or more of Frank just opining about olive oil.
I am addicted to this channel.
Love the videos Frank! Thanks for all the advice! Keep it up
This is great!! Thanks for doing what you do!! You're awesome!
This video is great, this is exactly the kind of recipe I was looking for. We are swimming in scapes…
I love how these videos are so relaxing and you actually learn from them
I'm so used to seeing Frank wearing his chef uniform that it seems so shocking to see him in a t-shirt😂
Finally. 100 percent utilization of a food item is a thing now. Me being from a third world country, makes me so sick that culinary standard in the past that disregard the not so pretty parts of a food. I'm from a middle class family, and it *bothers me when I see other country's ways for example, a bruised banana. Okay. Homes turn them into bread but in supermarkets and high end places, bananas with bruises are thrown. 🥺 And some expats from our country says, there is some country that thinks that it is unhealthy to eat a bruised banana, they will get scolded by their employer if they consume one.
I wish I could upvote this comment more than once!
good sentiment. But there's nobody getting scolded by their employer for eating bruised bananas -_- in "some country"? They're either lying to you, or overreacting to remarks. At most you'd get a weird look like "you're gonna eat thát?" But that's hardly "being scolded" I always eat my bananas when they're at least heavily dotted. Ocassionally I get a remark like "wow, you like them very ripe, huh?" It's perhaps a little more sugar, but eating únderripe bananas cán actually give you an upset stomach.
@@omikronweapon I actually prefer them a little under ripe, but I give the over-ripe ones to my parents because they love banana bread (not a fan, myself)
The way I was raised here in America, is you don't waste anything... Every part of everything is used and not wasted...
I'm really liking your channel Frank! Glad you started these
Glad you like them!
Love the head turn 😂 and always straight to the point videos! 💓
You are so concise and articulate and I just look SO forward to each of your videos!! Thank you for another fantastic recipe, i respect your expertise more and more every time you teach us something new
That ASMR when putting the pesto in the bowl 🤤🤤
Thank you Frank 🔥🔥🔥
Thank you Frank!
Wonderful wonderful Chef. Just lovely. Just gathered a ton of scapes from my garden and will do this recipe pronto. Thanks again.
Chef Frank: how to put garlic scape into the bowl faster
Me: how to put garlic scape pesto in my mouth faster
That looks yummy!
Never hear about it! Looks delicious and it's very original! 😍👍
UR THE BEST I LOVE garlic
So low and behold, the morning after I watched this video, my neighbour comes by with a bunch of garlic scapes from her garden. Made some pesto with basil instead from my garden, but I'm looking forward to some pasta with this tomorrow night!
As a rule of thumb, I decided to only watch Frank's videos when the stores are open. Highly recommend this to anyone 😃
Great video! I never cut my “flowers” off. They don’t have the substance of a flower - they are bulbils- a cluster of tiny garlic bulbs. They blend quite well and have tons of flavour. I grow garlic and Basil so I make mine a mix of the two. There are of course dozens of variations. Yours looks good too!
Just today I tried the new way to chop onions that you showed, the one where you cut on the side and then do the "rainbow" cut following the radius of the onion. It does save time! Thanks!
Enjoying your show
I have watched some of your videos from the beginning and I want to say that your video quality has increased substantially. This is almost something I would expect on a tv show. KEEP IT UP!
What I love about those videos, is that every time I have a question in mind, Frank ends up answering it as if he had a live audience of students
It’s that time again! Just harvested my first bounty of scapes this year, and am looking forward to making this! Will replace walnuts with pine nuts, but otherwise, this looks awesome!
Thanks Chef, I didn’t even know we could do this with garlic scapes 🤯
Chef Frank...suggestions for future shows... 1) knives..how to choose them and quality things to look for. 2) same kind of show for cookware.... Thanks Chef Frank. You're the best❤❤❤❤ and thanks!
Wow that looks really good 😃
Only 1 minute in and already very educational. Nice.
Thanks Frank
Finding this channel made me feel like a happy kid on Christmas morning. I have many recipes to try now! Glad I got here from epicurious, hope more people can see your channel
I adore your content!!!
Deee-lish! Great recipe for my garlic scapes from the farmers market. Just bought the silicon spatula.
Literally put this on the menu this morning at work 😂
When I find garlic scape, I'm going to try this with fresh gnocchi.
I'd like to ask a question, Frank. Is there any cookbook you'd reccomend to anyone? Thanks a bunch!
Really happy to stumble upon your channel after watching some epicurious, very fun and educative videos to watch :)
I eat those stems from garlic and onions since I am little. In salads and soups. I love them
I was searching for a recipe to use the garlic scapes I cut from my garden and stumbled on your channel. Now I’m hooked. Your recipes look great and I can’t wait to try another one. By the way, your garlic scape pesto is amazing.
Thanks for watching.
I love scapes.....I use them in a video every year
Great Idea this recipe of garlic scape pesto. I received a lot of garlic scape in my weekly organic baskets in the last month so I'll try it for sure. Another thing I did with it and that maybe some of you will like is garlic scape butter. Trow equal parts of garlic scape and room temperature butter with seasoning and lemon juice to your taste in the food processor, transform into a paste and store in the fridge. Amazing with bread, vegetables and baked potatoes. Thanks chef Frank for your videos. We love all of them.
Hi Frank, thank you very much for your videos, they're a great support to me learning the basics of cooking.
I personally have troubles with cooking Chinese-style stir fries at home. If you have any experience with those, could you perhaps make a video on how to do stir fries correctly? I think it would be a great idea, as that is a nice base skill to have, and one can make many different meals if they know the base ingredients and basic principles.
Nice!
Pesto on chickpea pasta very good. A bacon carbonara with peas and mushrooms would be a great video. I recently made it for the first time. A few things I need to adjust, but other than that, a good first attempt.
I know it's not the same thing put the scapes made me think of my childhood days where we would chew/eat the garlic grass (wild garlic) that we found on the playground, so thanks for reminding me about a happy memory
Dramatic Squirrel Frank is awesome.
THANK YOU SO MUCH FOR THIS! I have IBS and can't have garlic in my diet so this makes a nice substitute.
Isn't it still garlic though?
@@catluvahinyoface7632 Scapes are fine. I can't do the bulbs though.
Ohh nice, enjoy :)
"Pinch of salt", proceeds to rain salt into food processor
VIC!
Do your thing!
Omg I didn’t know frank had a channel!!!!!!!!!!
I do. Welcome
As a European i really appreciate the addition of metric measurements in the written version of the recipe.
Would really like if you could add them to the descriptions of your other videos as well
You have some really great links in the description, you should make an Amazon store with the products you've suggested and just keep adding to a growing list.
Lmao the intro
Loving the channel Chef Frank! I would love to see your take on Chicken Paprikash. There’s not many good recipe videos for it on TH-cam.
Pesto without basil -- a bold option!
Frank
Best way to store it is in a container covered by a layer of olive oil. doing that it can last up to 3 weeks in the fridge
Great tip!
Definitely gonna try this. Basil is ok, but the usual basil pesto is just too much basil for my taste, so I don't care for it. This looks like a great alternative.
It's 11 PM and now I have an intense need to make Garlic Pesto
Nice one Chef -
AS you asked for suggestions;-
How about a Meatballs recipe?
I love them - always looking for the perfect Recipe! -
Thank you Chef :-)
I like making lemon grass pesto.
Great content as always, but could you also make more deserts and such? That way we could watch a cutie pie make a cutie pie
Congrats on your video. I really enjoyed it. Could you the potato dish , pomme paillasson , you were going to make with the iberico ham ?
I come for the technical knowledge: 3:57 , stay for the 00:00 drama😅 and love a shopping enabler 5:55
Hey Frank, what about the green stick that grows out of the garlics themselves some times? Is this a new scape growing?
most likely. What else would it be?
Scape is the stem part you see in the center of a head of garlic. That green in the middle of a clove is a potential new scape if you were to propagate it. It's extremely bitter in old garlic, so it's better to discard it when you see one. In new summer garlic it tastes just fine.
Hi Frank,
Love the video!
Could you do some cool cabbage recipe at some time?
Thank you for also giving the recipe in grams and ml! ^_^
Garlic scapes are used as premium ingredient in Chinese stir fries, with pork, tofu or even fermented black beans! Yummy and great over rice.
Would love to see a video with those omelets and pastas using this pesto, Chef...
A Garlic Scape is actually the garlic flower & only hardnecks grows flowers this is what forms the hard stem of the hardneck. This is us garlic growers hint we have about 4 weeks til garlic harvest this year I harvested a Hardneck the of a soft ball.
Also it depends of the growing area where the hardnecks are grown is when you see scapes. I live in the San Francisco Bay Aera & I harvested my garlic scapes in late April early May of this year
TIL that Chef Frank is an Upstate New Yorker.
Dude if I ever cross paths with you I definitely wanna...well prolly do an elbow bump because COVID XD
Hi Frank. My girlfriend and I love your new channel! I was wondering if you can do a video on the different types of salts and what they are best used for or on.
Love the vids! I'd suggest a good close up of the final product so we can see what its supposed to look like.
That intro is a power move