Friday, July 2, 2010

Great Scapes

One huge dollar bag of garlic scapes from the farmers' market has been shared all around the neighborhood. The scapes keep well in the frig and are a very versatile menu item.




Various neighbors have used them chopped in a salad, cooked with beet greens, and grilled to a slight char. NDL happened to be in the right place at the right time to taste a couple of those preparations and has declared them delicious!

Whoever has a stash remaining needs to try the Garlic Scape Pesto recipe from Kim O'Donnel's blog, A Mighty Appetite, at the Washington Post, and report on the results.

Garlic Scape Pesto

Ingredients:
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste

Method:
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.


What's not to like?

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