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Farm share started up this week (along with a disclaimer letter about how the weather this winter & spring was terrible for crops, so we are likely to be low on fruit, particularly stone fruits. FEH). Amongst the haul were "garlic scapes", which I wotted not of; they're the long stems and seed pods that grow out of your garlic clove. These being an esoteric item, they kindly included some suggested recipes, including two different ones for pesto. Said recipe requires leafy greens, and oh hey! here's a small head of lettuce.
I didn't manage to take the stuff home til Wednesday, and it was all looking rather sad, so last night I figured I had better get on the stick. I rinsed the lettuce and left it to dry...and then started sewing and forgot all about it until I got up to make coffee this morning and saw greenery staring at me accusingly. Whoops.
1. Roughly chop most of a wee head of lettuce, throw in food processor.
2. Trim the ends off 6 garlic scapes, throw them in.
3. Process the shit out of, yo.
4. The recipes have wildly varying amounts of olive oil. Hmm. Pour a cup's worth into the measuring cup, and dribble into the (running) processor in a fine stream.
5. Stop when it looks about right. (This was about 1/2 or maybe 2/3 of a cup.)
6. Actually, it's a little too oily. Throw in a couple more lettuce leaves and one more garlic scape.
7. Add salt and the TJ's "flower pepper" you've scarcely used. Process more.
8. Oh hey! There's still the tail end of a bag of pignoli in the cupboard! Dump it in! (Maybe 1/3 cup?)
9. It's good and processed and thick (oatmeal consistency, I'd say) (it maybe should be a little more liquid but I hate getting pesto everywhere; this will work better as a spread and that's fine). Debate adding grated Parmesan, which one recipe calls for and the other doesn't. Leave it out for now--if we put this on pasta we can add cheese then.
10. Put in container, put in fridge, hurriedly wash dishes.
I did the finger test and it's pretty good and pungent. I'll be interested to try it in a day or two and see if the sitting made a difference.
I didn't manage to take the stuff home til Wednesday, and it was all looking rather sad, so last night I figured I had better get on the stick. I rinsed the lettuce and left it to dry...and then started sewing and forgot all about it until I got up to make coffee this morning and saw greenery staring at me accusingly. Whoops.
1. Roughly chop most of a wee head of lettuce, throw in food processor.
2. Trim the ends off 6 garlic scapes, throw them in.
3. Process the shit out of, yo.
4. The recipes have wildly varying amounts of olive oil. Hmm. Pour a cup's worth into the measuring cup, and dribble into the (running) processor in a fine stream.
5. Stop when it looks about right. (This was about 1/2 or maybe 2/3 of a cup.)
6. Actually, it's a little too oily. Throw in a couple more lettuce leaves and one more garlic scape.
7. Add salt and the TJ's "flower pepper" you've scarcely used. Process more.
8. Oh hey! There's still the tail end of a bag of pignoli in the cupboard! Dump it in! (Maybe 1/3 cup?)
9. It's good and processed and thick (oatmeal consistency, I'd say) (it maybe should be a little more liquid but I hate getting pesto everywhere; this will work better as a spread and that's fine). Debate adding grated Parmesan, which one recipe calls for and the other doesn't. Leave it out for now--if we put this on pasta we can add cheese then.
10. Put in container, put in fridge, hurriedly wash dishes.
I did the finger test and it's pretty good and pungent. I'll be interested to try it in a day or two and see if the sitting made a difference.
