A blog dedicated to culinary and epicurean musings
Wednesday, June 04, 2008
Last week, after displaying my scapes ( God I love that word) like flowers in a vase, I finally tried to make some pesto- i used the basic formula for pesto ( trading out the basil in traditional Pesto Genovese for the scapes) with a few changes. For one, no garlic needed- the scapes have that covered. I used olive oil, pine nuts, parmagiano reggiano, salt & pepper, and a dash of lemon juice to cut the intensity of the scapes.
Delicious- i liked it better than my traditional pesto.