We're continuing our self-declared, heat wave inspired, Grilled Cheese Week. This time we're using a farmers market favorite, garlic scapes! We had these for the first time, a few years ago, when they were among the options for our CSA pickup. They're so interesting looking, it's hard to just walk by.
I experimented them to create the original version of the Garlic Black Bean Dip that I shared a few months ago, and today we're using it to make this Garlic Scape Pesto. We thought that the flavor from using only the garlic scrapes was a little much, so we made a spread that combines basil and garlic scapes. There are about a million pesto recipes online, I looked at a few and decided to wing it. Where we ended up is a slightly thicker spread that holds up well in the sandwiches.
In this installment of grilled cheese week, we went for the mozzarella to pair with the garlic and basil floors from the pesto. The melted, gooey, sandwich's flavor is close to heavenly, and tastes as fresh as the ingredients from the farmers market, and feels like a summer flavor classic.
Garlic Scape Basil Pesto
- 3 1/2 - 4 oz olive oil
- 1/4 cup parmesan cheese
- 1/4 cup cashews
- 1 1/2 cups of fresh basil
- 10 garlic scapes, roughly chopped
This one's easy; toss all ingredients into your food processor or high speed blender and blend until it is a spreadable consistency. Start with less olive oil and add as you go until your desired consistency is reached.
Grilled Cheese and Garlic Scape Sandwich
For each sandwich:
- 2 slices of crusty bread
- Softened butter
- Garlic Scape Pesto
- 1-2oz fresh mozzarella, sliced
- Butter one side of each slice of bread
- Flip the bread over, and spread the pesto on each bread face.
- Layer slices of mozzarella across your bread, and close your sandwich, butter side out.
- Fry your sandwich up on a skillet of grill pan on medium high heat!
Enjoy! What are some of your favorite grilled cheese combos and additions?