How to make Garlic Scape Pesto~With Chef Frank

[@Hasan-Zuhair]

That intro tho... Chef Frank got some sick moves

[@H0lz0nk3l]

Needs a whipcrack noise those. Just like in those Hong Kong flicks.

[@siphillis]

Chef Frank is getting more and more confidant as the subscriber count rises and I'm here for it.

[@nushmag]

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 :)

[@chrisoliver3642]

"Rub on your head to cure baldness." You first, Chef Frank, you first. Video required.

[@jomarescobido9314]

This is epic!

[@CH-ii5ih]

He rocks it though

[@mtb095]

“Purées from 6:49 to 6:55” Hmm I maybe puréed it for 25 seconds

[@josueperez5348]

I get my chef frank fix now, that Epicurious isn't posting videos

[@saratoga4126]

They're posting but not quite often because of the pandemic

[@tpn1110]

They’re not posting bc of parents company racism scandal

[@michaelz5633]

@@tpn1110 what?

[@gpdu57]

@@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.

[@michaelz5633]

@@gpdu57 details about the scandal?

[@Shinnizle]

That head turn 😂👌

[@vladimirkrasniy]

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.

[@saratoga4126]

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

[@mattastic247]

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.

[@crimsonheart100]

I love this guy! He just does it right, really fun loving. Youre the best!

[@letssaylalala]

Stepping up your KZbin game with those nice B-roll shots there, Chef Frank! Love em!

[@elcheapo5302]

Four decades old and I've never heard of garlic scapes. Thanks Frank!

[@floopyboimcgee4174]

Frank's official fanbase name - Curvy Bois

[@SnazzyZubloids]

Already occupied by "the Salt Masters."

[@JustinFriesen]

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!

[@Dezertroze43]

Wonderful wonderful Chef. Just lovely. Just gathered a ton of scapes from my garden and will do this recipe pronto. Thanks again.

[@Laura_Carvalho]

I never knew about that ingredient and considering that I consume tons of garlic I loved it!

[@TWLover]

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.

[@dossmb]

This is a winner! Can't wait to try this and with so many ways to enjoy it! Thank you for being you, Frank!

[@Fabian_AS]

As a rule of thumb, I decided to only watch Frank's videos when the stores are open. Highly recommend this to anyone 😃

[@ramonelias5960]

I'd like to ask a question, Frank. Is there any cookbook you'd reccomend to anyone? Thanks a bunch!

[@barbhoefener]

Scissors work well. Thanks for Intel

[@freddieb1903]

I Love Pesto and Garlic so much. Thank you for combining two of my favourite things. 😃

[@brian-px1bb]

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.

[@gerdasnitselaar4913]

I eat those stems from garlic and onions since I am little. In salads and soups. I love them

[@Spedyboy]

I think we need a petition to make "hefty pinch" an official measurement

[@audreygf2663]

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!

[@WhiteThunderBBQ]

I love scapes.....I use them in a video every year

[@user-ot2rm3ee4u]

ooooh frank's getting a lil bold in the intros, i LOVE to see it

[@Callithyia]

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!

[@TrishRadil]

This video is great, this is exactly the kind of recipe I was looking for. We are swimming in scapes…

[@joanprestonplaut2767]

❤ loved watching you on Epicurous tv and I'm so happy I found your channel on KZbin. Plus I've got a huge bunch of garlic scapes and now I know what to do with it! Thanks.

[@ProtoCookswithChefFrank]

Thank you

[@YoonriFluffy]

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.

[@oniflrog4487]

I wish I could upvote this comment more than once!

[@omikronweapon]

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.

[@lordsergal8783]

@@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)

[@standdown4929]

The way I was raised here in America, is you don't waste anything... Every part of everything is used and not wasted...

[@MOOSEHEADstadia2024]

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!

[@xchawk]

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

[@lordsergal8783]

Binging with Babish does a few of these, particularly his Basics with Babish videos if you aren't looking for it specifically from Proto.

[@HyacintheQc]

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.

[@walshcrewbklyn4740]

Deee-lish! Great recipe for my garlic scapes from the farmers market. Just bought the silicon spatula.

[@psophilsalva5888]

Because of the intro, I would love to see Frank cosplaying as Ricardo

[@yagirlsheila7705]

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

[@ramsgrl909]

I'm really liking your channel Frank! Glad you started these

[@ProtoCookswithChefFrank]

Glad you like them!

[@michtesl1850]

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

[@spencerdavis3264]

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!

[@sevenlewis3687]

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

[@ernesthemingay5397]

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!

[@NATHYMACHADOLIMA]

Dramatic Squirrel Frank is awesome.

[@StormCrusher94]

That ASMR when putting the pesto in the bowl 🤤🤤

[@PavFed]

I love how these videos are so relaxing and you actually learn from them

[@jacquelinehunter8452]

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!

[@DanAuerbachmusic]

Did you try the recipes?

[@ShenEngtan]

Garlic scapes are used as premium ingredient in Chinese stir fries, with pork, tofu or even fermented black beans! Yummy and great over rice.

[@HowToCuisine]

Never hear about it! Looks delicious and it's very original! 😍👍

[@animeholictops1225]

As a European i really appreciate the addition of metric measurements in the written version of the recipe.

[@animeholictops1225]

Would really like if you could add them to the descriptions of your other videos as well

[@no1any]

Hey Frank, what about the green stick that grows out of the garlics themselves some times? Is this a new scape growing?

[@omikronweapon]

most likely. What else would it be?

[@dimoolia]

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.

[@SilverPanic85]

When I find garlic scape, I'm going to try this with fresh gnocchi.

[@inaleaux]

Love the head turn 😂 and always straight to the point videos! 💓

[@lil_lzies]

I'm so used to seeing Frank wearing his chef uniform that it seems so shocking to see him in a t-shirt😂

[@Haganenno121]

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.

[@bethhelminiak5063]

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.

[@TheMrCC21]

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.

[@shxne2968]

UR THE BEST I LOVE garlic

[@juliekish5539]

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.

[@ProtoCookswithChefFrank]

Thanks for watching.

[@ocxanamasternak6128]

Only 1 minute in and already very educational. Nice.

[@trickstervier]

Chef Frank: how to put garlic scape into the bowl faster Me: how to put garlic scape pesto in my mouth faster

[@hk1572]

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

[@Justin-Trammell]

Love the vids! I'd suggest a good close up of the final product so we can see what its supposed to look like.

[@infamous8469]

Really happy to stumble upon your channel after watching some epicurious, very fun and educative videos to watch :)

[@ocxanamasternak6128]

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.

[@davemroz8503]

This is great!! Thanks for doing what you do!! You're awesome!

[@Lodakia]

Hey chef frank. Where would I be able to find glass bowls like that? I’m looking to find glass or stainless steel bowls for mise en place. But all I can find are collections of all different size bowls

[@Pine230]

Nice green color but would mortar and pestle also work?

[@dannymarcial9139]

Thanks Chef, I didn’t even know we could do this with garlic scapes 🤯

[@skip123davis]

nice! we've had a mild, wet spring here in the pacific northwest. i bet there might just be some scapes still around. i would be interested in how to pickle them. is it just the usual fermentation process like cabbage? beat the crap out of them with some salt, throw them in a jar with a bubbler, kind of thing? anybody know?

[@japbn7]

Frank, what knife are you using? Is it one you would recommend for a "level 2 chef" (i.e. cheesecake and ketchup not staples)?

[@nbj55]

It's 11 PM and now I have an intense need to make Garlic Pesto

[@florule1124]

DElcious ..do you ever use lemon juice with it and would that allow it to last longer in the fridge?

[@ProtoCookswithChefFrank]

I find that lemon juice speeds up oxidation (browning) so I stay away.

[@ryankingsbury8638]

Love the videos Frank! Thanks for all the advice! Keep it up

[@elfunkoleccionista9867]

Thank you Frank!

[@benparkinson8314]

Enjoying your show

[@min5250]

hi Frank I really love your videos and learn a lot from you can you teach us some knife skills? and what kind of knives to buy? Thank you :)

[@lyubovm.1024]

Thank you. I heard that you can fry those heads as well and they taste delicious is it true ? did you ever fried them?

[@mxwtubemxw]

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 :-)

[@TheDancerena]

Hey! I find when I make pesto and blend the olive oil it gets a bitter taste (apparently something with the friction of the metal blades?) Any suggestions??

[@ArlosPA]

What would be a good alternative for the walnuts for someone that's allergic to nuts? Or would the pesto also work out without the nuts at all? Also as a topic for another video I would like to see how to find alternatives for ingredients if someone is allergic to one ingredient. My mother for example has a lot of food allergies. So when I cook for the whole family I always need to have an eye what she can eat.

[@ProtoCookswithChefFrank]

You can us pumpkin seeds instead of walnuts

[@ArlosPA]

@@ProtoCookswithChefFrank Thanks a lot. I'm gonna try it out the next time I make pasta.

[@amateurshooter6054]

Thanks Frank

[@ruperttheking666]

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

[@ProtoCookswithChefFrank]

Great tip!

[@kellytripp4740]

you should use the flowers as well. I include them or roast them

[@nathanr5117]

Literally put this on the menu this morning at work 😂

[@emersonluizgogola45]

Would love to see a video with those omelets and pastas using this pesto, Chef...

[@puddleofdoug]

Hey Frank, Doug here. Thanks for the video. I just cut scapes off my plants and cut off bulbs and stalk ends, and want to make pesto for my friends 4th of July week. 2 weeks out. Should I refrigerate my cut scapes and make pesto closer to that day or make pesto now. Not sure how long scapes will last in my refrigerator before going bad for this recipe. Thanks!

[@ProtoCookswithChefFrank]

Scapes last at least a week in the fridge

[@williammcneil6730]

how good is a scape, i have heard they only grow in part of the season and are only there for a month or 2 and that every one is after them, tho i dont know why.

[@marianaprbr]

Congrats on your video. I really enjoyed it. Could you the potato dish , pomme paillasson , you were going to make with the iberico ham ?

[@simonebourgeois9544]

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

[@michaelz5633]

chef Frank please tell me what chef's knife are you using

[@benedictus7081]

Chef, I wonder, do you have any recommendation for a simple yet delicious recipe using miso paste?

[@supriyasuryawanshi8433]

Seems really good.. 👍🏻 will definitely try… Can I use cheddar cheese instead?

[@FilipIzrael]

Thank you Frank 🔥🔥🔥

[@hugogonzalez5646]

Yo chef Frank, a quick question, is there a ratio between cheese, oil, nuts and greens to look for in pesto?

[@john82490]

THANK YOU SO MUCH FOR THIS! I have IBS and can't have garlic in my diet so this makes a nice substitute.

[@catluvahinyoface7632]

Isn't it still garlic though?

[@john82490]

@@catluvahinyoface7632 Scapes are fine. I can't do the bulbs though.

[@catluvahinyoface7632]

Ohh nice, enjoy :)

[@ipingthereforeispam7646]

Do you think this recipe would work well for canning? If so how would you alter it if you were going to can it in jars?

[@ProtoCookswithChefFrank]

I’m not sure this is great for canning. Freezing would be a better option

[@ipingthereforeispam7646]

@@ProtoCookswithChefFrank Ty for your input Frank. Also I made the oktoberfest pork for some dinner party guests and they loved it. Amazing vids as always. :)

[@civilizeddiva]

I come for the technical knowledge: 3:57 , stay for the 00:00 drama😅 and love a shopping enabler 5:55

[@frankmaniscalco4794]

That time of year again when are you harvesting your scapes Chef Frank?

[@ProtoCookswithChefFrank]

I am short on scapes this year.