Garlic scape pesto
This looked too good not to share, I’ve got a pile of scapes in my fridge just waiting to be pesto’d
Garlic scape pesto
Use this as you would any good pesto: on pizza, in pasta dishes, or as a sauce spooned over grilled chicken. To freeze, omit the cheese, spoon into ice cube trays and freeze until hard, then transfer to zipper storage bags. To use, thaw and stir in grated cheese to taste.
1/2 pound garlic scapes, chopped
1 to 1 1/2 cups olive oil
2 ounces Parmigiano-Reggiano cheese, grated
Salt and pepper, to taste
1. In a blender, combine the garlic scapes and 1 cup of the olive oil. Blend on high speed until smooth, stirring and adding the remaining oil if the mixture is too thick to blend.
2. Add cheese (unless freezing), salt, and pepper. Stir to blend, and taste for seasoning. Add more salt and pepper, to taste.
Makes about 2 cups.
Joe Yonan
© Copyright 2006 Globe Newspaper Company.
