Tuesday
12 June
Last
fall, Sharon gave us some garlic that Archie Christopherson had grown, and we replanted
twelve cloves of it in his memory. Like that
memory, the cloves sprouted green, and stayed green throughout the winter.
Just recently, they sent up garlic scapes,
so along with the rest of the hardneck-garlic-growing world, we cut the best of
the scapes off, teased the cat with them, and then made garlic scape pesto.
This website (with recipe) tells you
the useful fact that you can use the bulbils and what's above them as well as
the lower part of the scape for pesto as well. But almost no one tells you that the lower part of the scape
may be hard, and you don't want to eat cellulose. So we trimmed the hard part off, which was most of it, but ground
up the rest of the stalk, the bulbils, and all but the tips of their tufts for
this pesto.
We used 1/2
cup pecorino romano instead of parmesan, and a combination of pistachio and
walnuts for the 1/3 cup of nuts.
The resultant pesto was light green, fragrant, and went beautifully with
a simple pot of bucatini pasta.
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