Attitude of Gratitude Recipes
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Garlic Scape Pesto (à la MaryJane)
1/4
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pound garlic scapes
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1/2
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cup olive oil
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1
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cup grated Parmesan cheese
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3
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T fresh lime juice
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salt
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- Purée garlic scapes and olive oil in a blender or food processor until smooth.
- Stir in Parmesan cheese, lime juice, and salt to taste.
Makes approximately three cups.
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Garlic Scape Pesto (à la Kevin)
10–15
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garlic scapes, minced
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1/2
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cup grated Parmesan cheese
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1/2
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cup extra virgin olive oil
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1/3
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cup chopped almonds
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1/2
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tsp salt
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Juice from half a lemon
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- In a mortar or a food processor, combine the scapes, Parmesan, almonds, salt and half the olive oil.
- While mashing mixture in mortar, or puréeing in food processor, slowly add remaining olive oil.
- Once mixture reaches desired texture and consistency, stir or blend in the lemon juice.
Pesto can be served immediately, refrigerated for up to a week, or frozen for even longer.
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