Spinach Garlic Scape Pesto Food

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.

GARLIC SCAPE PESTO ON SPINACH LINGUINE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
• While pasta boils, process grape tomatoes, Parmesan cheese, garlic scapes, olive oil, basil leaves, sun-dried tomatoes, and lemon juice in a food processor until smooth; season with salt and pepper.
• Prepare a large skillet with cooking spray and place over medium heat. Cook spinach leaves in hot skillet until slightly wilted, about 3 minutes; add drained linguine and pesto sauce. Cook and stir to coat linguine is sauce and until everything is hot, 2 to 3 minutes.

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.

SPINACH GARLIC PESTO

Steps:

• Place spinach and basil in food processor and puree.
• Add garlic, nuts, and sea salt and puree again, gradually adding olive oil. Blend until mixture is a thick, smooth paste.
• Add lemon juice and parmesan and puree until blended.

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.

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, 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.