That time of year...
https://i.imgur.com/k64sKDz.jpg
https://i.imgur.com/4fRWikJ.jpg
https://i.imgur.com/invnNtS.jpg
Cheers,
Nog
Printable View
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.
Looks awesome!
Tried some for the first time this year. How are you storing it? Pressure can those?
Lol was just checking out my scapes, need another week I figure.
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