Friday, August 6, 2010

Garlic Scape & Basil Pesto

Luckily for me, garlic scapes are really hardy - I still had 4 bunches in my refrigerator! These coupled with some good quality olive oil, grated Parmesan Reggiano and fresh basil from the farm, and you have a winning pesto that is fantastic on pasta, chicken, mixed into a salad dressing, on top of naan bread for pizzas, or mixed in to boiled potatoes!!
4 bunches of garlic scapes, chopped into 1" pieces
2 cups Parmesan Reggiano
2 cups fresh basil leaves
Salt & black pepper, to taste
  • Place garlic scapes in a food processor and process until smooth (you will probably need to stop every now and then and scrape the sides of the processor bowl to ensure that all the scapes are minced). Add the basil leaves and process until smooth.
  • With the blades running, pour the EVOO in to the processor until the pesto is of a consistency to your liking. Once this is achieved, add the Parmesan Reggiano, salt and pepper and process until fully combined.
  • When you put the pesto into jars, be sure to top with some extra olive oil to ensure that no air can reach the pesto and cause the basil to go dark, or for the pesto to spoil.
  • Refrigerate jars until ready to use!

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