Parsnippet Garlic scapes provide a fresh twist to pesto

Parsnippet Garlic scapes provide a fresh twist to pesto

THE GREAT (ES)SCAPE PESTO

YOU NEED
2 heaping cups of greens
A handful of scapes, 5-10 depending on your individual taste
½–¾ cup high quality olive oil
1/3 cup pine or pinon nuts. Although pinons are typically used, almonds or walnuts also are fine.
2-4 cloves fresh garlic, depending how garlickly you like your pesto. If using scapes with your greens, omit the fresh garlic; you won’t need it.
¾ cup fresh Parmesan cheese, finely grated
A squirt of lemon juice
A pinch of salt
WASH AND TRIM: The greens. If using scapes, trim off the flower bulbil, and chop the scapes into 1” pieces.
TOAST: 1/3 Cup pine or pinon nuts in a dry cast iron skillet over a very low heat until lightly browned. Stir frequently to avoid scorching.
BLEND: The nuts with a small bit of the oil until finely ground. A food processor is preferable, but a blender will work too, with a little coaxing.
ADD: The leaves and/or scapes plus the salt.
DRIZZLE AND BLEND: The remaining olive oil into the machine as it is blending the greens until they are uniformly textured, occasionally stopping to scrape the sides of the machine down. The amount of oil you use depends on what consistency is right for your purpose. Consistency can range from a thin pourable sauce to a thick paste all the way to a chunky topping; just do what looks right for you. You can also use small amounts of water (a teaspoon at a time) to thin if you don’t want to keep adding oil. But remember,he oil is the emulsifier. Too much water, and the consistency will be disappointing.
ADD: The cheese and a squeeze of fresh lemon and pulse or blend it for a couple more seconds. It’s done.
SERVE: Over a pasta of your choice like fettuccine or linguine, or over rice or steamed vegetables.

Parsnippet Garlic scapes provide a fresh twist to pesto

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