Makes 1 1/2 cups
Scapes can blow your socks off. A pure pesto of green garlic tops can reduce even the most ardent of garlic lovers into a wimp. Kale is the answer. It softens the garlic bite and adds a fresh vegetal flavour. Lemon juice brightens it up, both visually and on the palate.
1/3 cup pine nuts, toasted
8-10 scapes, chopped into 1/2 inch pieces
2 cups baby kale or coarsely chopped kale, stems removed
3 tbsp lemon juice
1/2 cup olive oil
3/4 cup grated parmesan
Pinch salt
Freshly ground black pepper
Toast the pine nuts in a dry frying pan over medium high heat. Stir constantly and take off heat once golden brown and oily.
Drop scapes and pine nuts down the feeding tube of a food processor while running at high and process until finely chopped. Add kale and lemon juice into the bowl, scrape down the sides and pulse on high until a lime green paste is created. Pour olive oil down the feeding tube with motor on high to blend well. Stir in cheese, salt and pepper, to taste.
Mado Food 