Post by Deleted on May 27, 2014 11:30:51 GMT -5
It's incredible! Used the first of the scapes to make this yesterday! Brought it to the neighborhood potluck with wedges of fresh tortillas from the neighborhood tortilla factory. OH THE YUM!!! One of the neighbors licked the bowl clean. I used a bit of basil too, don't have much yet.
Garlic scape pesto
This recipe appears in: This Week's Tasty 10: The Most Popular Posts from the SE Universe
Ingredients
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes* *Or use half scapes and half herbs such as basil, dill and chervil
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
Procedures
1
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
Garlic scape pesto
This recipe appears in: This Week's Tasty 10: The Most Popular Posts from the SE Universe
Ingredients
1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes* *Or use half scapes and half herbs such as basil, dill and chervil
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese
Procedures
1
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.
