Garlic Scape Pesto
Who knew you could make pesto with garlic scapes? With almost 3lbs left from this week’s CSA share, this seemed like the perfect project for a Wednesday night.
Yea, I know I posted a photo of these yesterday, but they are just too cool looking not to post again.
Recipe from Dorie Greenspan:
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.
If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juiciest.
I used cashews and walnuts in place of the almonds and it seemed to work out just fine. The taste is surprisingly complex, and delicious. It definitely has that sharp garlic kick to it, but should mellow out when heated in a meal.