Monday, June 10, 2013
Garlic Scape Kale and Pistachio Pesto
If you can't tell, pesto is one "staple" that I normally have in my refrigerator. It pairs great with couscous, bread, vegetables, pizza, pasta and spaghetti squash. You can also use it for stuffed mushrooms or mix it into ground meat for added flavor and nutrition.
Do you ever have greens that have just about used up their shelf life? Do you ever buy a package of nuts and come to find out that you already had some in your pantry? Pesto is a great way to use up these things before they are on the verge of going in the trash. Since it is all pulled together with olive oil, you can store it in the fridge for 1-2 months.
We went to the farmer's market again today and I bought a huge bag of garlic scapes. They are basically the tops of garlic plants and have a strong garlic flavor. The bag was so large that I would have never used them all, so I decided to make a pesto. It just so happens that I had some kale and pistachios on hand, all of which go together very nicely.
Garlic Scape, Kale and Pistachio Pesto
1/2 cup of garlic scapes, roughly chopped
1/2 cup of shelled pistachios
3 cups of kale, roughly chopped
1 cup extra virgin olive oil
1/4 cup fresh grated parmesan cheese
Place scapes, pistachios and kale in food processor. Pulse until mixture looks like a rough sand. With food processor running, slowly drizzle olive oil in until a paste forms. Add parmesan cheese and pulse until fully combined.