Tuesday, July 30, 2013

Garlicscape & Pistachio Pesto

From Epicurious and too good to NOT share here

Printable Recipe

Prep time: 5 minutes
Keeps in the fridge for a couple of weeks & at least two months in the freezer (see note at the end of the recipe)

10 large garlicscapes, cut into 3" or so pieces for easy, consistent puree
1/3 cup shelled pistachios
1/3 cup Parmigiano-Reggiano cheese, coarsely grated or shredded
1/3 cup good olive oil

1. Place everything except the olive oil in the bowl of a food processor. Cover and pulse until it starts to form a paste.  Add the olive oil through the feeding tube and continue to process for a couple of minutes.  Taste for seasoning

Note:  to freeze - lay 1 sheet of plastic wrap on a rimmed baking sheet that can fit in your freezer and scoop 1 tbsp portions of the pesto onto the plastic, leaving enough space between the portions.   Cover with another layer of plastic wrap over the portions and lightly press the plastic between portions to separately cover.  This ensures longer freezer time with less freezer burn.

1 comment:

Laurie said...

I enjoy your site. I think that having a recipe that uses less familiar recipes such as the Garlic Scrapes and ideas is a good idea. I had not idea what Garlic Scrapes were and went onto the internet to find out. It would be an excellent addition for your base recipes ideas where to use them. I love trying new recipes and ideas. I love cooking, now that I know what to do the garlic scapes I will try your recipe.