Amanda Soule over at www.soulemama.com posted ingredients for a pesto she makes. I am quickly learning that pesto does not just mean basil. This pesto used up all my garlic scapes, of which I am grateful because while I do love them, it has been a challenge to use up all the produce with a fourth of us missing.
If you have never heard of a garlic scapes before, I hadn't either until we joined a CSA.
They look like this, and from what I've read, you just cut off their pointy tops. They taste like a mixture of an onion and garlic, and this pesto, if you like garlic, is like licking the top of a piece of garlic bread.
My number one sous chef
and I made a batch using about 1/2 lb of garlic scapes, a cup of almonds and cashews (I'm running low on nuts. Amanda uses pine nuts.) Olive oil- maybe 1/4- 1/2 c. I had to use canola too b/c I'm also out of olive oil. I used about 1/4 c of lemon juice, couple pinches of sea salt and pepper, and of course some good ole fresh parm.cheese (1/4 c)
I'm guessing on these measurements. I just kept blending them in the food processor until it looked creamy.
I ate it with tortilla chips and hummus today, plan to make some killer garlic bread, and may just lick it off the spoon (or dip a vegetable in it because that would be the healthy thing to do...)
Check out Amanda's pictures which look a lot more appetizing then these, and make this, and we'll all be in garlic scape heaven, but maybe just wave at each other next time we run into each other...from a distance :)
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