Our first recipe for the season, is appropriately in relation to our first post – GARLIC!
Garlic Scape Pesto
1/2 lb. garlic scapes (about 15 scapes)
3/4 cup grated Fresh parmesan
1/3 cup pine nuts (Optional)
1 cup extra-virgin olive oil
juice from half a lemon
Makes about 2 1/2 cups
- Wash/dry garlic scapes
- Put them in your blender/food processor with cheese and pine nuts. Pulse to blend some
- Now, drizzle in the olive oil till well blended. Add the lemon juice at end (This helps with discoloration, of browning)
- The pesto should be thick, so it can sit on a fork, like guacamole.
- Now, ENJOY!!!!!!!!!!
Ideas: Use it like regular Pesto – spread it on a baguette; over noodles; straight from the bowl -
FREEZE IT!!! Like regular pesto, it freezes well in containers, bags, or ice cube trays - and it lasts a lot longer this
way. Well, maybe – if you don’t eat it all at once!
What else can one do with the SCAPE? I did some research, and found lot’s of ideas I wasn’t aware of – here are some -
- Cut them into 1″ pieces, and dehydrate them. Use as you would dry chives. You can also pulverize them into a powder,
and use like that.
- Use as is, like a green onion. We had them in stirfry last night, and they were delish!
- ANY ONION FAMILY MEMBER – ONIONS, LEEKS, GARLIC – CAN BE DONE THIS WAY. NOT RESERVED FOR
JUST GARLIC.
