How To Roast Garlic
Preheat the oven to 400 degrees. Slice the top off your head of garlic. Place each head of garlic on a small piece of foil and drizzle a teaspoon of olive oil over the top. Wrap loosely in the foil. Place on a tray (to make removing it from the oven simple) or if your foil wrapped clove is large enough, just set it on the rack in the oven.
Roast until the head of garlic is soft and golden brown. I usually leave mine in the oven from 45-60 minutes. It is often soft by the 30 minute mark, but I like mine a deep golden brown. (I've never overcooked it, even when I've forgotten and left it in the oven for 90 minutes.) I test mine simply by squeezing the foil wrapped roasting garlic with a pair of kitchen tongs.
Carefully remove from the oven and let cool. Unwrap and use your fingers
to squeeze the roasted garlic out of the clove. You can also use the tines
of a fork to pull the cloves out separately. If you won't be using it
right away, roasted garlic can be stored in the refrigerator for several
days. Store the garlic in an airtight container, unless you'd like
everything else in the refrigerator to have a rich garlic aroma as well!
Garlic Scape Pesto #1
- 2 garlic scapes, coarsely chopped
- 2 green onions, coarsely chopped
- 1 teaspoon honey
- 2 teaspoons Dijon mustard or similar brown mustard
- 4 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- dash salt
- 1/8 teaspoon fresh ground black pepper
- 1/2 cup extra virgin olive oil
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Yield: 1 Cup
In a blender, combine the garlic scapes, onions, honey, mustard, red wine
vinegar, lemon juice, salt, and pepper. Blend until smooth. With blender
on low, slowly add the olive oil until well blended.
Makes 1 cup.
Garlic Scape Pesto #2
- 10 to 12 large garlic scapes, with the bulb removed, cut into 1/2 inch pieces
- 1 cup (lightly packed) clean and dry basil leaves
- 1/2 cup pine nuts or walnuts
- 1/4 - 1/2 teaspoon Kosher salt
- 1/2 to 1 cup (or more depending on how thick you want your pesto) of good quality olive oil
- 1/2 to 1 cup of grated Parmesan Cheese
Prep Time: 15 minutes
Total Time: 15 minutes
Stop processing and all of the nuts. Pulse processor until nuts are roughly chopped and fully mixed in. This gives the pesto a great texture.
Put in an airtight container and cover with a thin layer of olive oil. Will keep refrigerated for a week or two. Spoon garlic scape pesto into ice cube trays. When cubes are frozen, remove and transfer to a plastic freezer bag.
One of our favorite meals is to grill sausage, chicken or fish and serve it with pasta and garlic scape pesto.
Spread fresh ricotta cheese on a toasted baguette and cover with garlic scape pesto.
Use garlic scape pesto on sandwiches instead of mayo.
Add frozen scape pesto cubes to soups, pasta sauces or stews for a great, rich flavor.
Add additional olive oil to thin down pesto and drizzle over tomatoes and mozzarella.
Roasted Garlicky Dressing
- 1 head of sweet roasting garlic (we like the ajo morado/baja garlic)
- 2 tbsp oil
- 1 tbsp apple cider vinegar
- 1 tbsp lemon
- 2 tbsp tahini
- 1 tbsp miso
- salt and pepper to taste
Roast garlic. squeeze out roasted garlic into bowl. The garlic should be creamy and sweet. Combine remaining ingredients and stir well. add salt and pepper to taste and thin with water if desired.
We keep it thick for dipping or spreading and thin it out for dressing. Tastes amazing on fresh green salads, potato salad, with raw veggies and is a great base for other inspired dressings.
Amazing as a dressing, marinade, sauce on meats, veggies (raw or roasted),
wraps and more. it is a zesty zingy addition to any creative meal.
- 1 bunch cilantro
- 1/2 bunch parsley
- 1/4 olive oil
- 5 cloves garlic
- juice of 1 lime
- 1 tsp honey
- 1/2 tsp salt
Water to thin to desired consistency (we like ours like the consistency of
Blend all ingredients in food processor or blender until smooth. stores in fridge for 5 days.