Garlic Scape Pesto
(Delicious)
Ingredients
1 cup of garlic scapes, top flowery part removed, cut into 1/4 inch slices
1/3 cup of pine nuts
3/4 cup of olive oil
1/2 cup grated parmisan cheese
1/2 teaspoon of salt
black pepper to taste
Preparation:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. For 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
I freeze my pesto in an ice-cube tray and freeze for winter.
I freeze my pesto in an ice-cube tray and freeze for winter.
Congrats on the new blog Erin. It looks really good. Will enjoy your views and advice on what goes into our bodies to keep us healthy.
ReplyDeleteYour pesto sounds great, and this almost exact recipe can be used (instead of garlic scapes) for the young leaves of Bulls Blood beets and arugula. Course, a bit of garlic added never hurt anyone ;-)
Brenda...thank you, you made the very first comment on the new blog.
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