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#17 |
Tomatoville® Recipe Keeper
Join Date: Jan 2006
Location: Roseburg, Oregon - zone 7
Posts: 2,821
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This recipe is recommended by FarmersDaughter. She uses toasted walnuts instead of almonds.
Garlic Scape and Almond Pesto Makes about 1 cup 10 garlic scapes, finely chopped 1/3 to 1/2 cup finely grated Parmesan (to taste and texture) 1/3 cup slivered almonds (you could toast them lightly, if you'd like) About 1/2 cup olive oil Sea salt Put scapes, 1/3 cup cheese, almonds and half the olive oil in bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all ingredients; add remainder of oil and more cheese if desired. If you like the texture, stop. If you'd like it a little thinner, add some more oil. Season with salt. If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.
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Corona~Barb Now an Oregon gal |
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