Thursday, August 18, 2005
Garlic Scape Pesto
Source: post on CLBB
Makes about 1 ½ cups
6 fresh garlic scapes (I used 5)
½ ounce fresh basil leaves
½ cup Parmesan cheese
2 tablespoons pine nuts
¼ cup Corner Market Secret Recipe Meyer Lemon Extra Virgin Olive Oil (I used EVOO and lemon zest)
1 tablespoon chardonnay wine
In a food processor or blender, purée garlic scapes and basil until smooth. Add Parmesan cheese and pine nuts and continue processing until mixture is smooth. Add olive oil one tablespoon at a time, until pesto reaches desired consistency. Add chardonnay wine and purée until blended. When stored in an airtight container, pesto will keep up to 1 week.
I talked about this recipe HERE.