Recipe Types: Appetizer, Gluten Free, Main Dish, Vegetarian
Ingredients
- These measurements are approximate:
- 1 large bunch garlic scapes –about half a pound
- 1¼ c hard shredded cheese (I use pecorino, but you can use parmesan, assiago, romano, etc.)
- 1 T lemon juice
- Olive oil or EVOO
- Salt and Pepper to taste
Instructions
- In a blender or food processor, blend scapes, cheese and lemon juice until smooth (they become a light green color).
- Drizzle in olive oil until it is the consistency that you want.
- Add salt and pepper to taste.
NotesI follow the above recipe, but you can add basil and/or nuts (pine nutes, walnuts, pecans), depending on your taste. The recipe is very open. It is great over noodles, used for garlic bread, added to cream sauces or you can add more oil and have it with bread. If it is too strong for your taste, you can add more oil or cheese. It is fun to experiment with this! This can be frozen–when I freeze it, I add a bit (about ⅛ inch) of oil to the top (to prevent freezer burn). It will stay good in the refrigerator for at least 2-3 weeks; I have kept it in the freezer for up to 1 year.
