Thursday, June 17, 2010
Sometimes I'm hesitant to write recipe posts for lack of step-by-step kitchen pictures. Mostly I forget to take pictures while I'm cooking. Sometimes I do TAKE beautiful kitchen pictures, but then I lose my camera cord or just plain don't bother to upload them. The thing is, I should just post recipes anyhow. So, put your imagination caps on, y'all, we're making pesto. Here we go:
Get yourself to the local farmers market and pick up some garlic scapes. They are the green stems of garlic plants that need to be trimmed off in the spring. And consequently, they are in abundance everywhere right now, but will disappear in about a week. They have a flavor like garlic but are much milder. Grab some locally made cheese while you're there--Parmesan is ideal, but any hard, aged cheese will work.
Gather the rest of the ingredients from your pantry or neighborhood food co-op: some kind of nuts--almonds, walnuts, pine nuts, whatever--olive oil, salt, and pepper, and some lemon juice wouldn't hurt.
Break out your food processor (unless you're a slob like me and it's already sitting on your counter because you never put things away). Throw in a handful of nuts plus 3-4 bite-sized chunks of cheese and pulse a few times. Then throw in a heap of roughly chopped scapes, the juice of one lemon, salt and pepper, and stream olive oil in while you process until you have a saucy consistency. If you can't stream the oil in, just add a bit at a time, blending between each drizzle.
Eat it over pasta, spread it on bread, crackers, bagels, or anything! Mmm...