Saturday, June 18, 2011

Garlic Scapes: One of Our First Veggies of the Season!



http://voices.washingtonpost.com/mighty-appetite/2006/06/my_friend_the_garlic_scape_1.html

Garlic Scape Pesto

Ingredients: 1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts ¾ cup olive oil ¼-1/2 cup grated parmigiano ½ teaspoon salt black pepper to taste

Method: 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 ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.


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