Garlic Scape And Almond Pesto Recipes

GARLIC SCAPE PESTO

Steps:

• Place the garlic scapes in a food processor and pulse for 30 seconds.
• Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.
• Add the olive oil and process on high for 15 seconds.
• Add the Parmesan cheese and pulse until the ingredients are combined.
• Add the basil and lemon juice, and process until reaching the desired consistency.
• Add salt to taste and serve immediately.

GARLIC SCAPE PESTO RECIPE

Steps:

• In a food processor, process the garlic scapes and basil for 30 seconds.
• Add the nuts and process for another 30 seconds.
• Slowly drizzle in the olive oil as you continue to run the food processor.
• Add in the parmesan cheese, lemon juice, and salt and pepper. Mix and taste, adjusting the salt/pepper as desired.
• Use the pesto over fresh homemade pasta (my favorite), use it as a sauce for homemade pizza, or smear it on a bit of crusty bread.

GARLIC SCAPE PESTO

Steps:

• Blend the garlic scapes, Parmesan cheese, olive oil, lemon juice, and pepper together in a food processor until smooth.

SPINACH AND GARLIC SCAPE PESTO

Steps:

• Blend spinach, garlic scapes, Parmesan cheese, olive oil, and pine nuts in a food processor until smooth; season with salt and pepper.

GARLIC SCAPE AND BASIL PESTO

Steps:

• Gather the ingredients.
• Add the garlic scapes, basil, and kosher salt to a food processor or blender .
• Pulse a couple of times to achieve a rough mixture.
• Slowly start adding 1/2 cup of the olive oil.
• Stop processing and scrape down the sides of the bowl with a rubber spatula.
• The texture of the final pesto is up to personal taste. If the sauce seems too thick for your preference, add 2 tablespoons of olive oil at a time and check again for your ideal consistency.
• Once a smooth paste has been achieved, add 1/2 cup of the Parmesan cheese and process until completely mixed in. Taste for seasonings.
• Add the remaining cheese if you'd like a thicker and more savory paste, or leave as is if you're happy with the flavor and consistency so far.
• Add the pine nuts and process at low speed until the nuts are roughly chopped and fully mixed in. The coarse nuts give the pesto a great texture.
• Place the pesto in a serving bowl and refrigerate until ready to use. Top with a thin layer of olive oil and place in an airtight container if you're not consuming it right away.

GARLIC SCAPE AND ALMOND PESTO

Steps:

• Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. 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, by which time tomatoes should be at their juciest.

GARLIC SCAPE PESTO

Steps:

• Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor.
• Drizzle the olive oil over the mixture.
• Blend until the pesto is a brilliant green color and smooth in texture.
• Season with salt and pepper.
• Serving suggestion: I tossed the pesto with fresh pasta and garnished the pasta with minced fresh parsley and a few Recipe #452748.