Wednesday, June 8, 2016

Recipe Of The Week: Garlic Scapes Pesto

Garlic Scape Pesto

1/4 cup of pine nuts
1/2 teaspoon of salt
1/2 cup of Extra Virgin Olive Oil
3/4 cup of coarsely chopped garlic scapes ( or use 1/2 scapes and 1/2 herbs like basil, dill, or chervil)
juice and zest of one lemon
a few grinds of black pepper
1/4 cup of grated Parmigiano Reggiano cheese

In a small dry pan, on very low heat, lightly toast pine nuts, stirring occasionally until beginning to brown, about 2-3 minutes.  Remove from heat and cool for a few minutes.  Combine pine nuts, scapes, lemon juice and zest, salt and pepper in a bowl of a food processor fitted with the blade attachment.  Pulse for 20 times, until fairly well combined.  Pour in the olive  oil through the feed tube while the motor is running.  When the oil is incorporated, transfer to a bowl and stir in the cheese.

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