Cream of the Crop is a CSA in NYC, and we have a lot going on. This is our blog to share events, advocacy, recipes and other such tidbits of interest to those of us who love farm fresh and local.
Sunday, June 20, 2010
RECIPE: Garlic scape pesto, two ways
20 fresh garlic scapes
2 cups Parmesan cheese, grated
1 1/2 cups walnuts, almonds or hazelnuts (feel free to mix multiple types
2 cups safflower oil (you can use sunflower oil or olive oil if you don’t have safflower available)
up 1/2 cup good white wine, optional and just to the consistency you like (you can use water – just to the consistency you prefer – if no wine is around or you don’t do alcohol)
Salt and pepper to taste
Procedure: Add scapes, cheese and nuts to a food processor and begin to process while adding the safflower oil and wine a little at a time until you have reached desired thickness. Pesto can be served in a variety of consistencies, from very thick to rather thin, depending on preference. Add salt and pepper to taste. Toss with cooked pasta or use any other way you would use pesto. Can be frozen for up to 90 days.
Submitted by Jason Franklin
1 cup grated Parmesan cheese 3 Tbsp. fresh lime or lemon juice 1/4 lb. scapes 1/2 cup olive oil Salt to taste
Puree scapes and olive oil in a food processor until smooth. Stir in parmesan and lime or lemon juice and season to taste. Serve on bread, crackers or pasta.