- 10-14 garlic scapes, chopped (I also used a couple of the white blooms, which may have contributed to the intense garlic flavor)
- 1/3 c walnuts, chopped
- 1/3 c Parmesan cheese, grated
- pinch of salt
- 1/2 c extra virgin olive oil, more if you like
Friday, July 15, 2011
this recipe by Dorie Greenspan, this has been dubbed, alternately, "the devil's pesto" or "dragonbreath pesto." It's certainly tangy and garlicky, and it does linger. I love it, but just have to remember not to schedule meetings right after lunch.