Scape Pesto With Artichokes Food

RUDY'S 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.

CHEF JOHN'S GARLIC SCAPE PESTO

Steps:

• Combine garlic scapes, lemon juice, vinegar, salt, olive oil, canola oil, and walnuts in a blender. Blend into a smooth paste. Adjust seasoning if needed.

GARLIC SCAPE PESTO

Steps:

• Place the garlic scapes in a food processor and pulse for 30 seconds.
• Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
• Add the olive oil and process on high for 15 seconds.
• Add the Parmesan cheese and pulse until the ingredients are combined.
• Add the basil and lemon juice, and process until reaching the desired consistency.
• Add salt to taste and serve immediately.

SCAPE PESTO WITH ARTICHOKES

Steps:

• Cut up scapes so that they will fit in the bowl of a food processor. Add pine nuts, garlic and parmesan cheese. Process until coarsely chopped.
• With processor running add oil through feed tube until a nice pesto-like paste forms. Taste, and add salt and pepper as needed.
• Pour pesto into a bowl and add artichoke hearts. Toss with cooked pasta adding pasta water as needed.
• Makes about 1 ½ cups pesto, enough for 4 servings.

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.

MOROCCAN BEEF WITH ARTICHOKES

Steps:

• Heat the smen & oil in a pressure cooker. Fry the onion & beef until browned on all sides.
• Add water & spices then seal with the lid & cook for 15 minutes (after it begins to hiss).
• Release the pressure then open the cooker. Add the artichokes, lemon juice, sugar, flour & another 1/2 cup of water. Cook under pressure for additional 5 minutes.

GARLIC SCAPE PESTO

Steps:

• Puree scapes and olive oil in blender or food processor until smooth.
• Stir in cheese and lime or lemon juice and season to taste.

PASTA WITH ARTICHOKES AND PARSLEY PESTO

Steps:

• Halve lemon and squeeze juice from 1 half into a bowl of water. Cut off stem of 1 artichoke and discard. Bend back outer leaves of artichoke until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and pale yellow at base. Cut across artichoke 1 1/2 inches above stem end and scrape out choke with a spoon. Trim dark-green fibrous parts from base and sides of artichoke bottom and trim any remaining leaves. Put artichoke bottom in bowl of lemon water and trim remaining artichoke in same manner.
• Pureé parsley, nuts, parmesan, garlic, and oil in a food processor until smooth and season with salt and pepper. Transfer pesto to a large bowl.
• Boil artichokes and pasta in a large pot of salted water until tender, about 10 minutes. Reserve 1/2 cup of cooking water and drain artichokes and pasta in a colander. Quarter artichokes and thinly slice. Add pasta, artichokes, and 2 tablespoons reserved cooking water to pesto, tossing to coat and adding more cooking water to thin if necessary, and season with salt and pepper.

ARTICHOKE PESTO

Steps:

• In a food processor combine the artichokes, parsley, walnuts, lemon zest and juice, garlic, salt, and pepper.
• Run the machine to finely chop all the ingredients, stopping the machine a few times to scrape down the sides.
• Then, with the machine running, drizzle in the extra-virgin olive oil.
• Mix in parmesan and serve with crostini.

SPAGHETTI WITH ARTICHOKES & PESTO

Steps:

• Cook the spaghetti following pack instructions. Meanwhile, in a small bowl or jug, beat the eggs together with the milk, pesto, Parmesan, artichokes and seasoning.
• Heat a small pan on a medium heat and add the pine nuts. Toast for a few mins, shaking the pan occasionally, until they are pale golden. Keep your eye on them as they can catch and burn quickly.
• Once the pasta is cooked, drain in a colander and tip back into the pan. Put the pan onto a low heat and pour over the egg mixture, tossing together to coat all of the pasta in the sauce - take care not to heat it for too long or it will start to scramble.
• Toss through the toasted pine nuts and serve with extra Parmesan at the table, if you like.