Loosely based on
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.
- 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
Put the scapes, walnuts, half of the cheese, a pinch of salt and half the olive oil in a food processer. Whir till blended, and until desired consistency is reached. Add more oil or cheese as necessary.
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