The weekly CSA pick up included garlic scapes this week…. say what?! Curious, I cut a bite to try and it tasted surprisingly spicy! I added some to eggs and didn’t even notice them…. hmmm… what to do with these new foreign ingredients?
A quick search on the web led me to experiment with a pesto recipe. It turned our great so I had to throw it on the blog to share with you.
There’s a nice, soft kick of spice at the end of this recipe that’s fantastically fresh tasting. I hope you enjoy the recipe as much as I do.
- ¼ c. toasted pine nuts
- ¼ c. fresh basil
- ½ C chopped garlic scapes
- ½ lemon squeezed and zested
- Fresh cracked pepper
- ½ c olive oil
- ¼ C grated Parmigiano-Reggiano
Toast the pine nuts in a small, dry pan until they begin to change color (about 4 minutes). Pay attention, you don’t want to run to the store for more! Let cool.
In a food processor, combine pine nuts, garlic scapes, basil, lemon juice, lemon zest and salt and pepper (1/2 tsp. each or so). Pulse until mixed well.
Slowly pour in the olive oil while the processor is running. Pour into a bowl and mix in the Parmesan
Voila! Pesto chango!
I enjoyed my batch over zucchini noodles, but this would be GREAT on crackers, bread, or even just by the spoonful! Love it!
Thanks for reading,