Wednesday, June 15, 2011

Garlic Scape Pesto

We are members of  the Honey Brook Farm CSA.  Each week we pickup our boxed share which is filled with so many delicious goodies. In the previous two boxes we received one of the coolest things  - Garlic Scapes. Garlic scapes are the shoots that garlic bulbs send up as they are growing. They have a milder garlic taste.



Our first adventure with this new vegetable was to make a pesto that the CSA had shared with us. We modified it and added lemon to it.


Garlic Scape Pesto
1/3 c walnuts
1 c garlic scapes, top flowery part removed, cut into ¼-inch slices
3/4 c olive oil
1/2 lemon squeezed
1/2 c grated parmigiano
1/2 t salt   
black 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 lemon juice, 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.

We tossed the pesto with fresh egg linguini, shrimp and served with a side of roasted asparagus paired with a bottle of Seghesio 2008 Sangiovese.

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