This delicious and garlic-packed recipe is from the cookbook “The Things We Cook” from the kitchen of Green Hope Farm, an organic farm in New Hampshire. The writer, Molly Sheehan, using mainly ingredients from her farm, concocts delicious dishes that are perfect for your next dinner party. This book, with its whimsical illustrations makes for a fun guide in the kitchen.
- Bunch of garlic scape, enough to make 1 1/2 cup when ground up
- Generous handful of walnuts, toasted
- 3/4 cup olive oil
- 1 cup parmesan cheese
- 1/4 cup Romano cheese
- Cut the immature blossom heads off the garlic scapes. These are papery whitish domes at the top of the scape. Using scissors, cut the scape into pieces right into the bowl of your food processor. Add a generous handful of walnuts or nuts of your preference. Blitz until the scapes are chopped fine but not a smooth paste. You want the pesto to have some texture. Add olive oil and parmesan and Romano and briefly mix. Serve and enjoy!
- When using nuts in any recipe, it is important to toast them so the aromas and flavours are released.