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Author Notes: Browsing at one of the local farms for strawberries I came across garlic scapes. They were so beautiful and since I have only used them once before I bought some. It was recommended that they be used to make a type of pesto apparently divine on new potatoes. In the end I mixed some of the pesto with sour cream, heavy cream and salt to make a tasty salad dressing. —DebS
Makes about 2 cups
- 1 bunch garlic scapes, chopped in 4 inch lengths
- 1 handful walnuts
- 2 tablespoons walnut oil
- 1/3 cup extra virgin olive oil
- Canola/Vegetable oil (optional)
- Whir garlic scapes and walnuts in food processor (or blender I suppose) until finely chopped. Keep the food processor running and drizzle in the walnut oil and olive oil until a paste forms. Add parmesan and salt to taste. Thin with more olive oil or canola/vegetable oil until pesto reaches desired consistency. I left mine pretty thick.
- This recipe was entered in the contest for Your Best Spring Alliums
Move Over, Boozy Pops
We Prefer Our Pops All-In
We shall call them pop-tails.
We are in love—with this toast.