The Passion Fruits

sharp knives -- sharper tongue

Menu Close

FMC: Easy Rider Here…

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.

Scape Pesto
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.

© 2017 The Passion Fruits. All rights reserved.

Theme by Anders Norén.