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garlic scape pesto and egg toast
Christmas came early at Tumbleweed Farm! We were halfway through our morning harvest when something caught my eye.
With an armful of kale I stopped dead in my tracks when I noticed something beautiful popping up in our garlic patch.
Garlic scapes!
Broken backs, hamstrings beyond repair, dirt in every crevice of our bodies....We don't care, garlic scapes are here!!!
Obviously Henry is pretty excited as well!
We thought our garlic scapes were still a week away from being ready. I have never been so happy to be wrong! One of my favorite things to make in the springtime is garlic scape pesto. If you have not tried this yet, you have no excuse now! Swing by your local farmers market and pick up a bunch of garlic scapes and get your pesto making skills on. We enjoyed our first batch of pesto on toast, but this would taste awesome on pasta, pizza, or fresh veggies! Dig in.
Garlic Scape Pesto And Soft Boiled Egg Toast
Ingredients
- 1 bunch of garlic scapes (about 10 scapes) chopped
- 1/3 cup walnuts
- 1 small bunch of basil
- 1/3 cup parmesan cheese
- 1/3 cup olive oil
- 1 TBS fresh lemon juice
- 2 slices of your favorite bread
- 2 eggs
- garnishes of your choice; pickled hot peppers, cheese, sun dried tomatoes
Preparation
- In a food processor pulse the garlic scapes, walnuts, parmesan cheese, basil and lemon juice. With the motor running slowly add the oil. Taste test and season with salt and pepper if need be.
- Fill a saucepan halfway with water. Bring to a boil. Reduce to a rapid simmer and gently lower eggs into the water. Cook for 5-7 minutes. 5 minutes for a runny yoke and 7 minutes for a yoke that is barely set. Rinse eggs under cold water and carefully peel off shell. Slice in half.
- Toast bead
- Spread pesto over toasted bread. Top with eggs, cheese and garnishes of choice. Enjoy!
Notes
Use this recipe as a guide and taste test as you go!
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