13 Dec 2019
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|Rudy’s Garlic Scape Pesto|
“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.”
- 6 garlic scapes, chopped
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup freshly grated Asiago cheese
- 1 tablespoon fresh lemon juice
- 1/4 cup pine nuts
- 3/4 cup extra-virgin olive oil
- salt and pepper to taste
Instructions how to make Rudy’s Garlic Scape Pesto recipes :
|Prep : 10M||Cook : 16M||Ready in : 10M|
- 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.
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