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Sunday, July 7, 2013

Garlic Scape Pesto with Chicken and Penne.

The garlic scape pesto was garlicky enough to satisfy. Yet, not too overpowering as my toddler enjoyed it. I so hope my little one grows up to be a big lover of garlic. I can't imagine life without it. The markets in the Berkshires have an abundance of scapes right now so give the pesto a try.

We enjoyed our garlic scape pesto with penne and chicken.

Here's the recipe again.

Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
This recipe is from The Washington Post's Kim O'Donnel.

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