Sunday, May 31, 2009

Garlic Scape Pesto

If you score some garlic scapes, here is a tasty pesto recipe that I made last year. The recipe is from fellow personal chef Lance Lemke.

This is definitely one of those recipes that you either need to plan to eat alone, or to make sure everyone eats some. You probably won't be terribly popular at the gym the next day either.

Garlic Scape Pesto

Yield: 6 ounces of pesto

● 8 ounces garlic scapes, Top flowery part removed, cut into 1/4 inch slices
● 1/2 cups walnuts
● 1 cups olive oil
● 1/2 cups parmigiano, grated
● 3/4 tsp. kosher salt
● black pepper, to taste
Place scapes and walnuts in bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated. With a rubber spatula, scoop pesto out of the bowl into a mixing bowl. Add parmigiano to taste; add salt and pepper.
Keeps up to one week in a air-tight container in the refrigerator.
For 1/2 pound short grained pasta such as penne, add about 2 tablespoons of the pesto to cooked pasta and stir until pasta is well coated.

Here are some other links with garlic scape info and recipes:

Tigers and Strawberries - a great Ohio blogger

NY Times

Star Chefs - note: Dante Bocuzzi is now back in Cleveland and moving his restaurant to Tremont

Garlic Scapes on Foodista

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