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Garlic-Scape Pesto

Garlic Scape Pesto


10 large garlic scapes
1/3 cup unsalted pistachios (used pecans)
1/3 cup finely grated Parmigiano-Reggiano
Kosher salt and black pepper
*1 teaspoon red chili pepper flakes
*1 tablespoon lemon juice
1/3 cup extra-virgin olive oil
IMG_1462 IMG_1475Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, 1/4 teaspoon pepper, lemon juice, and chili flakes in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste.

IMG_1476The pesto keeps in the fridge, covered, for 1 week or frozen for a month.
IMG_1484 IMG_1488
*Another bag of wonderful goodies from Hancock Shaker CSA. I got a bagful of garlic scapes. This is my first time using garlic scapes, it was a wonderful surprise. Eating the garlic scapes raw taste like hot and peppery and when cooked the garlic scapes becomes mellow and taste much sweeter. I made Pasta with Garlic Scape Pesto and Calamari it was delightful. enJOY!!!

The bouquet from CSA.

The bouquet from CSA.

Source: Epicurious