Friday, June 21, 2013

Garlic Scape and Almond Pesto

Oh my word, if you love garlic as much as I do, you will think you are in heaven with this Garlic Scape Pesto!!  It's fabulous on pasta.  

If you're used to the texture of traditional basil or parsley pesto, just be prepared that the garlic scapes have a more substantial texture (not sure if that's the best way to describe it - as soon as you taste it, you'll understand what I'm trying to explain).  Once you get over that unexpected difference, you'll be in garlic heaven....  

Be sure to take advantage of the short scape season and stock your freezer with plenty of this pesto for future dining (if you can wait that long, unlike me!!).

Source:  Dorie

10 garlic scapes, finely chopped
1/3 to 1/2 c. finely grated Parmesan (to taste and texture)
1/3 c. slivered almonds (toasted lightly, if you prefer)
1/2 c. olive oil
sea salt

Put the scapes, 1/3 c. 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 several days or packed airtight and frozen for several months, by which time tomatoes should be at their juiciest.

Yield:  1 cup

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