Well, I didn’t challenge myself all that much with this latest, er, challenge. Yes, I made a garlic scape pesto.
Lazy, mostdefinitely. Tasty? Well, let’s say, pungent. Scapes are rather intense, a pure, single shot of garlic right to the back of the tongue. An I.E.D., if you will, for the cast of True Blood. A tiny bit goes the distance. I liked Luke’s instinct of cooking and incorporating them into an Asian dish. Eh, kudos to Luke for thinking this one through. He rose to the “challenge” and I opted to phone this one in. I mean, who do I think I am? Mark Bittman?
Love you, Mark. Mean it, Mark.
Seriously, my laziness aside, I did want to preserve the scapes in their raw state.
Instead of pine nuts I used almonds which lightened up the pesto, giving it a sweeter taste. A little parmesan mellowed out the bite and a healthy amount of olive oil fattened it up nicely. The pesto remained very intense and I’m likely to use this rather sparingly. A tiny scrape of scape pesto on a little piece of crostini? A small dollop in a vegetable soup? Oh, si. I’m keeping a a bit in some Tupperware in the fridge, the rest has been sealed and banished to the Siberia that is my deep freeze. This will be a nice treat later in the summer and early fall when I will miss spring’s ephemeral bounty.
Makes Over Two Cups
20-25 garlic scapes, roughly chopped
1/2 cup of Parmesan
1/4 cup of raw almonds (toasted, if you desire)
1 1/2 cups of olive oil
salt, to taste
1. Blitz the almonds and parmesan in a food processor until pureed.
2. Add scapes to food processor. Blitz.
3. Season with a little salt.
4. Slowly add olive oil in a steady stream with the food processor running.
5. Taste. Adjust seasonings, either with salt or more parmesan.