Garlic Scape PestoPosted: July 7, 2009
As written, I made the garlic scape pesto last night to have with some Eden Vegetable Spiral Pasta (bought in bulk at the Coop last week). Let’s just say that you must LOVE garlic to have this pesto and you must LOVE the person who eats it with you – it’s stinky, but delicious!
I modified the recipe from Dorie Greenspan because I didn’t have enough garlic scapes and I didn’t want to use that amoount of olive oil. So here is my version – it makes enough for about a full pint size jar.
Garlic Scape Pesto
- 7-8 garlic scapes, roughly chopped
- juice of 1 lemon
- zest of one lemon
- 1/4 cup toasted slivered almonds
- glug or two of olive oil
- 1-2 tablespoons Parmesan cheese (if you have it, I used some leftover ricotta from 6/24)
- Put garlic everything up to the olive oil in the food processor and pulse. Scrape down sides and pulse again until the mixture comes together.
- Add the olive oil in a drizzle until you get the consistency you want (I liked mine kind of creamy, so I didn’t add a lot, just a glug).
- Taste. Add salt if it needs it – if you used Parmesan, you might not need much. Add some pepper to taste. Serve with fresh, hot pasta or spread it on sandwiches or even use as a dip for vegetables.