Philadelphia Nesties
tracyd21
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
garlic scape pesto
Re: garlic scape pesto
This is the recipe I use:
GARLIC SCAPE AND ALMOND PESTO
Makes about 1 cup
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months
#1 12.11.11
#2 10.23.13 EDD
This is the one I used last night and it was it hit with both DH and DS. I have 2 ice cube trays of it frozen and I will be popping those in baggies to use later.
http://www.seriouseats.com/recipes/2010/06/the-crisper-whisperer-what-to-do-with-garlic-scapes-recipe.html?ref=search
Are you trying to make your own garlic scape pesto?
It is usually a combo of the following: scapes (obviously), extra virgin olive oil, pine nuts (or walnuts), and lotsa cheese. Combine them all in a food processor.
It freezes well, too. You can pour the mixture into ice cube trays and then just use a cube at a time. It's awesome with pasta--that's a no brainer, but you can use it as a spread on on sandwiches.
I will warn you, the garlic flavor is INTENSE!
#1 12.11.11
#2 10.23.13 EDD
thank you! i am going to look for garlic scapes at the farmer's market.
erbur - that's okay...i usually add a crap-ton of raw garlic to my basil pesto! we are garlic fiends.
i love the ice cube idea, too! duh - why didn't i think of that? i always make a huge amount of pesto and keep it in the freezer, only to have to defrost somewhat each time i want to use it just so it's scoopable. i will def use ice cube trays next time.
It's in season right now, so hit up your local farmers market. Our former CSA farmer (who still sells at our market), makes his own pesto and sells it at market. I have never seen scapes at a supermarket, though.