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.
Ingredients
- ¼ c. toasted pine nuts
- ¼ c. fresh basil
- ½ C chopped garlic scapes
- ½ lemon squeezed and zested
- Salt
- 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,
Kristin
How fun, sounds super yummy and fresh.
I love scapes just with olive oil and grilled…so yummy!
I’ve never tried that but definitely look forward to it! Sounds good, thank you for sharing!
Reblogged this on Travels with Mary and commented:
Wow!! What fabulous ingredients. I cannot wait to try this amazing recipe!
I’m adding some garlic salt instead of garlic cloves, hope it’s fine, as I don’t wanna use garlic here directly…