Garlic Scape Pesto
Makes about 4 (4-ounce) jars.
Note: Feel free to vary the herbs, oil, nuts and cheese to suit your taste. To toast the hazelnuts, spread them out on a baking sheet and put into a preheated 250-degree oven until the skins begin to crack and the nuts begin to smell toasty, about 15 to 20 minutes. Remove and place them in a clean kitchen towel; rub them vigorously to remove the skins. From Beth Dooley.
• 10 to 12 garlic scapes (about 1/4 lb.)
• 1 tbsp. chopped fresh lemon thyme
• 1/3 c. toasted, coarsely chopped hazelnuts (see Note)
• 1/3 c. shredded Parmesan or Asiago cheese
• 1/2 tsp. coarse salt
• 10 grinds of black pepper
• 1/3 c. neutral oil or mild olive oil, plus a little extra to cover the jars
Thoroughly wash and dry 4 small jars. Coarsely chop the garlic scapes (you should have about 1 full cup).
In a food processor or blender, pulse together the scapes, thyme, nuts, cheese, salt and pepper to make a fine, dry texture. With the motor running, slowly add the oil in a steady stream, stopping occasionally to scrape down the sides, until you have a smooth paste. If it’s too dry, add a little more oil.
Divide the pesto among the jars, smoothing out the tops with a clean spoon. Drizzle a layer of the oil over the pesto. Screw on the tops and store in the refrigerator for up to five days or freeze.
Nutrition information per 1 tablespoon:
Calories 38 Fat 3 g Sodium 47 mg
Carbohydrates 2 g Saturated fat 0 g Calcium 24 mg
Protein 1 g Cholesterol 1 mg Dietary fiber 0 g
Diabetic exchanges per serving: ½ fat.