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Garlic Scape Pesto

Makes about 1 cup

Ingredients :

10 garlic scapes, chopped

½ cup freshly grated Parmesan or Asiago cheese

1 tablespoon fresh lemon juice

1/4 cup pine nuts, almonds or walnuts

3/4 cup extra-virgin olive oil

Sea salt and white pepper to taste


Directions :

  • Put all the ingredients (but just half of the oil) in the bowl of a food processor.
  • Chop, blend and then drizzle the remainder of the oil.
  • If you like the texture, stop; if you’d like it a little thinner, add some more oil.
  • Blend until the pesto is a brilliant green color and smooth in texture.
  • Season with sea salt and white pepper.
  • Enjoy with fresh pasta, chicken, eggs or your favourite dish.

Preserving :

  • 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 a couple of days.
  • It can also be frozen for a couple of months. I like putting it in an ice cube tray.

Total preparation time: 20 minutes

This is a single weblog entry, posted on July 10th, 2012. Comment here »

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