Pesto

That time of year...

https://i.imgur.com/k64sKDz.jpg

https://i.imgur.com/4fRWikJ.jpg

https://i.imgur.com/invnNtS.jpg

Cheers,
Nog

Garlic Scape Pesto
Ingredients

1/4 cup pine nuts
3/4 cup coarsely chopped garlic scapes (see note)
Juice and zest of 1/2 lemon
1/2 teaspoon salt
A few generous grinds of black pepper
1/2 cup extra virgin olive oil
1/4 cup grated Parmigiano Reggiano cheese

Directions

In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.

Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.

Notes - You can use half scapes and half herbs such as basil, dill and chervil if you prefer.

Looks delicious, Matt, thanks for sharing.

Quote:

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Originally Posted by CranePete

Looks delicious, Matt, thanks for sharing.

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Yep, it is excellent stuff!!

Certainly most welcome!

Cheers

Looks awesome!

Tried some for the first time this year. How are you storing it? Pressure can those?

Quote:

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Originally Posted by RambleOn

Looks awesome!

Tried some for the first time this year. How are you storing it? Pressure can those?

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Cannot pressure can garlic, scapes nor oil.
Heavy botulism potential.

But they last damn near a year in the freezer, and there is no effect on the consistency nor flavor whatsoever.

Cheers & Enjoy!
Nog

Lol was just checking out my scapes, need another week I figure.

Quote:

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Originally Posted by IronNoggin

Cannot pressure can garlic, scapes nor oil.
Heavy botulism potential.

But they last damn near a year in the freezer, and there is no effect on the consistency nor flavor whatsoever.

Cheers & Enjoy!
Nog

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Figured so. Thanks!
Going to do some up and portion bag and freeze.

This stuff is extremely versatile.

Took some, added in a little more olive oil, shredded asiago + romano + parmesan and a hint of Montreal Chicken spice.

Then coated our dinner with it and smoked it on the BarBee:

https://i.imgur.com/VdpVIrN.jpg

Combined with fresh corn on the cob and pasta.

It was Delicious!

Cheers

Versatility...

Last night was Bob's with Pesto on the Barbee:

https://i.imgur.com/tvvlcom.jpg

https://i.imgur.com/3MOn0jp.jpg

https://i.imgur.com/qx9h0Eg.jpg

Combined with a fine Pesto pasta:

https://i.imgur.com/KqHbtDC.jpg

And quaffed down with a very fine Shiraz.

Cheers,
Nog

Had to do something with the leftover Pesto Pasta.
So.. quickly steamed some Spot Prawns, Scallops and dug out a bag of Crab meat.
Tossed all that in with a few peas and cherry tomatoes, and WALLA!

https://i.imgur.com/xIdw0a8.jpg

Served up with cheesy garlic toast and a fine Beeno of course.

Yummy!

Cheers,
Nog

All look great & healthy.

Good on avoiding the health killer-namely the toxic processed/refined sugar!

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Originally Posted by mpotzold

All look great & healthy.

Good on avoiding the health killer-namely the toxic processed/refined sugar!

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We use very little sugar around here, exception being Demerara when smoking salmon & tuna.

Same goes for salt. Very little and only the Himalayan Pink stuff for us.

Cheers