A fresh pesto made from the flowery stems of garlic bulbs (limited season--early June). Serve over your favorite pasta with grated cheese on top or use to make your favorite chilled pasta salad. It is also great with grilled chicken. This pesto freezes well.
Ingredients
- garlic scapes: 6 piece (chopped)
- freshly grated Parmesan cheese: 0.5 cup
- freshly grated Asiago cheese: 0.5 cup
- lemon juice: 1 Tbsp (fresh)
- pine nuts: 0.25 cup
- extra-virgin olive oil: 0.75 cup
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Place the garlic scapes, Parmesan cheese, Asiago cheese, lemon juice, and pine nuts in the bowl of a food processor. Drizzle the olive oil over the mixture. Blend until the pesto is a brilliant green color and smooth in texture. Season with salt and pepper.
