Spring officially began this week. Daylight Savings has happened, Novruz and St. Patrick’s Day are past, and the nice weather is looking like it might be here to stay. It’s spring! I’m joining Running on Happy and Fairytales and Fitness for the Friday Five 2.0 linkup. Today I’ll tell you about the produce I’m looking forward to at the farmer’s markets next month! Read More →
For the pesto
- 10 large garlic scapes
- 1/3 cup unsalted nuts (I like it with pine nuts or almonds)
- 1/3 cup finely grated Parmigiano-Reggiano
- 1/3 cup extra-virgin olive oil
- Kosher salt and black pepper
It’s a pretty simple recipe. Start by washing, drying and roughly chopping the garlic scapes into 1-2 inch long pieces. This will make the pieces more manageable.
Puree the garlic scapes, nuts, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste.
As with many recipes- there’s a lot of customization you can do. If you’re planning to use this with pasta, you may want it more of a puree with additional oil to give it a looser texture. If you’re going to use it as a spread or dip, you will want to leave it a little coarser texture (don’t puree it as long), and only as much oil as you want. I don’t have a powerful blender, so mine always turn out coarser. Which happens to suit me just fine- my favorite use for garlic scape pesto is as a dip for chips or carrots!
*The base of this recipe comes from Epicurious (http://www.epicurious.com/recipes/food/views/pasta-with-garlic-scape-pesto-395769) I customize it with different nuts and texture.
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January is when we all make goals and set intentions for the year. It can also be a really rough month- it’s cold, dark, and there’s this ennui that can set in after the hubub of Thanksgiving-New Year’s holidays. The winter doldrums, if you will. Read More →