Thursday, October 14, 2010

Garlic Scape Pesto


1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices

1/3 cup walnuts or pine nuts (toasting these adds a nice twist)

3/4 cup olive oil

1/4 - 1/2 cup grated parmesan cheese

1/2 teaspoon salt

black pepper to taste

Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when its use can make a scrumptious dish.

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