Garlic Scape And Almond Pesto Food

GARLIC SCAPE PESTO RECIPE

Steps:

• In a food processor, process the garlic scapes and basil for 30 seconds.
• Add the nuts and process for another 30 seconds.
• Slowly drizzle in the olive oil as you continue to run the food processor.
• Add in the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adjusting the salt/pepper as desired.
• Use the pesto over fresh homemade pasta (my favorite), use it as a sauce for homemade pizza, or smear it on a bit of crusty bread.

PASTA WITH GARLIC-SCAPE PESTO

Steps:

• Make the pesto: Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper 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. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
• In a large pot of heavily salted boiling water, cook the spaghetti until al dente. Reserve 1 cup of the pasta-cooking water, then drain the pasta. Whisk together 2/3 cup of the pesto and the reserved pasta water and toss with the pasta. Season with salt and pepper to taste and serve right away.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

SPINACH AND GARLIC SCAPE PESTO

Steps:

• Blend spinach, garlic scapes, Parmesan cheese, olive oil, and pine nuts in a food processor until smooth; season with salt and pepper.

GARLIC SCAPE AND BASIL PESTO

Steps:

• Gather the ingredients.
• Add the garlic scapes, basil, and kosher salt to a food processor or blender .
• Pulse a couple of times to achieve a rough mixture.
• Slowly start adding 1/2 cup of the olive oil.
• Stop processing and scrape down the sides of the bowl with a rubber spatula.
• The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
• Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings.
• Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
• Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture.
• Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.

GARLIC SCAPE AND ALMOND PESTO

Steps:

• 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, by which time tomatoes should be at their juciest.

GARLIC SCAPE PESTO

Steps:

• Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor.
• Drizzle the olive oil over the mixture.
• Blend until the pesto is a brilliant green color and smooth in texture.
• Season with salt and pepper.
• Serving suggestion: I tossed the pesto with fresh pasta and garnished the pasta with minced fresh parsley and a few Recipe #452748.

GARLIC SCAPE PESTO

Steps:

• Rinse scapes in cold water, then roughly chop into half-inch pieces.
• Processing - Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
• With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully - you might like to add more salt and pepper.
• Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
• Garlic scapes are available only from June through mid-July. Consequently you might want to buy lots of them, as I do, and make several batches of pesto. These you can freeze in air-tight containers for up three months.