Interested in something different for a quick weekday dinner? How about some pesto hot dogs? The pesto dogs in the photo were made with garlic scape pesto and were extremely easy; they took only a few minutes to make with pesto I’d made and frozen using last spring's fresh garlic scapes.
What?! You haven’t any garlic scapes?! You weren't planning ahead, were you? Fine. You can also substitute fresh basil in the following recipe (because you certainly won’t be seeing any garlic scapes in the Miami Valley for another 14-16 weeks). If using basil in place of garlic scapes, you will use a total of two cups fresh basil.
If you like, The Olive Tree olive oil and vinegar shop at the 2nd Street Market can help you find just the right combination of oil and vinegar for your pesto (and you can sample the oils and balsamic vinegars there before buying).
Pick up some hot dog rolls and the hot dogs of your choice (I used veggie dogs from Trader Joe’s). Cook the dogs, place on the buns and top with the warmed-up pesto sauce. Serve with some soup and a nice salad and you’re all set!
Scape Pesto
- 1 1/2 cups garlic scapes (or basil), roughly chopped
- 1/2 cup fresh basil
- 1 cup fresh spinach or dandelion leaves
- ½ cup lightly toasted walnuts, almonds or pecans
- 1/2 teaspoon unprocessed salt
- 2 teaspoons balsamic vinegar
- 1/2 cup olive oil
- pepper to taste
In the bowl of a food processor or blender, pulse together the scapes, basil, greens and nuts; scrape down the sides of the bowl. With the motor running, add olive oil a little at a time and process until a smooth paste forms. Pulse in some Parmesan cheese if you like and season to taste with salt and pepper. If you have any left over (hahaha) it freezes well.
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