Makes 1 1/2 cups pesto. Garlic scapes are the soft, lime-green-colored stems and unopened flower buds of hard-neck garlic varieties. Scapes have a mild garlic flavor and a slight sweetness, which makes them a prized addition in the kitchen. You can find them in the early summer and midfall at farmers' markets. If you grow your own garlic (which is easy), trim the scapes off before their flowers open. This forces the plant to focus on bulb production and increases the size of the garlic cloves.
10 large garlic scapes
1/3 cup sunflower seeds
1/3 cup Parmigiano-Reggiano cheese grated
1/3 cup extra-virgin olive oil
Kosher salt and black pepper
How to Make It
Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
Read More http://www.epicurious.com/recipes/food/views/Pasta-with-Garlic-Scape-Pesto-395769#ixzz1wgrVxgTR
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