Garlic
Garlic Scape Pesto
Scapes are the flower stalk of the garlic plant. We snip them off because that helps the garlic bulb develop better - and, conveniently, they're also delicious! You can use them in just about any place you'd use garlic or onions - just chop them up, excluding the long flower bud on the end, which usually isn't very tasty. This pesto is one of the best ways to use this short-lived treat.
Garlic Scape Pesto (From Kim O'Donnel at the Washington Post)
Ingredients:1 cup garlic scapes, top flowery part removed, cut into ¼-inch slices1/3 cup walnuts¾ cup olive oil¼-1/2 cup grated parmigiano ½ teaspoon saltblack pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
You can also freeze this in ice cube trays to put on pasta or in soups all winter long!
Scapes are the flower stalk of the garlic plant. We snip them off because that helps the garlic bulb develop better - and, conveniently, they're also delicious! You can use them in just about any place you'd use garlic or onions - just chop them up, excluding the long flower bud on the end, which usually isn't very tasty. This pesto is one of the best ways to use this short-lived treat.
Garlic Scape Pesto (From Kim O'Donnel at the Washington Post)
Ingredients:1 cup garlic scapes, top flowery part removed, cut into ¼-inch slices1/3 cup walnuts¾ cup olive oil¼-1/2 cup grated parmigiano ½ teaspoon saltblack pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
You can also freeze this in ice cube trays to put on pasta or in soups all winter long!