Recipe for July 4, 2010
What are garlic scapes? They are the stalks of the garlic plant and edible. Several of the vendors have them now and you should lay in a supply today. This recipe is for a pesto to be served over pasta*. Or, you can dip your baguette* in the pesto’s chunky wonderfulness! And, be sure to freeze some to use with tomatoes* when they are in high season.
10 – 12 garlic scapes*, chopped
1/3 to 1/2 cup fine grated Parmesan or Dunlop cheese* from the Farmstead First vendor
1/3 cup slivered almond (you can toast them lightly, in the oven, if you like)
About ½ cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor or blender. 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. Here’s a hint: line the individual cupcake pan holders with plastic wrap, fill with the pesto, and secure the plastic wrap with a twist tie.From Dorie Greenspan at www.doriegreenspan.com