Monthly Archives: July 2012

Garlic Scape Pesto

Ingredients

1-3 bunch(es) garlic scapes (20 or so)
1/2 cup pine nuts (toasted) (use almonds, walnuts or toasted sunflower seeds as a pine nut replacement)
1/3 cup grated Parmesan cheese
1/3 cup olive oil
salt and pepper to taste
juice of 1/2 lemon

Directions
In the work bowl of a food processor add the garlic scapes, pine nuts and Parmesan and process until finely chopped. With the processor running, slowly add the olive oil. Keep adding until the pesto is the desired consistency—I like it to be a fairly thick paste. Add the salt, pepper and lemon juice, process until mixed. Taste and check for seasoning.

Notes: if the garlic taste is too strong for you, add some coarsely chopped parsley to tone it down. You can also substitute almonds or walnuts for the pine nuts. Toasting the nuts always brings out their flavor. Besides the traditional basil pesto, a mix of arugula and basil with a bit more lemon juice is delicious.

Add to pasta, eat with shrimp, sugar snap peas or other crudites, add to thicken and flavor soup. Eat by the spoonful!

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Sugar SNAP Peas!

sugar snap peas

Stir-Fried Sugar Snap Peas
Adapted from Nourishing Traditions, Sally Fallon Morrell
Sugar snap peas are a delight. They’re quick to prepare and add an irresistibly sweet crunch to your meal!

1 pound sugar snap peas, ends and string removed (may substitute snow peas)
3 tablespoons extra virgin olive oil or pork lard
1 bunch green onions, cut into one-inch pieces
2 tablespoons sesame seeds, lightly toasted in oven
1 tablespoon toasted sesame oil (optional)
2 tablespoons pine nuts (optional)
Sea salt and pepper to taste

Stir fry onions and peas in olive oil or pork lard for about 3 minutes. Add sesame seeds and optional pine nuts, stir frying another minute. Remove from heat and stir in optional toasted sesame oil. Season to taste and serve warm.

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Filed under Dinner, Meals, Side dishes, Summer