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Garlic Scape Pesto

 

Makes about 1 cup

6 garlic scapes, finely chopped

1/4 cup finely grated Parmesan (to taste and texture)

1/4 cup slivered almonds or pine nuts (you could toast them lightly, if you'd like)

1/4 cup olive oil

Sea salt

Put the scapes, 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 juiciest.

 

[Recipe from Dorie Greenspan’s Web site]

 

 

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