I’ve done thousands of posts on this blog, but this is the first time I ever posted a recipe. It appeared in the Times News, but I’ll give you some modifications. Linda made it today, and it was nectar from the gods.
One cup of garlic scapes, roughly chopped. (As the garlic matures, it gets these buds on the end of the stalk. They eventually turn into flowers, pretty much like onion flowers. Get them before they bloom. If you google “garlic scapes,” you can see what they look like.)
1/2 cup of grated Parmigiano-Reggiano cheese. (You don’t have to use that specific cheese; Linda used a mixture of Parmesan and Romano cheeses.)
3/4 teaspoon of kosher salt. (I’m not sure why it needs to be kosher, but we keep some on hand.)
1/3 cup of pine nuts or Marcona Almonds, raw is best. (Pine nuts are expensive; Linda used almonds. Marcona? Not necessary.)
3 ounces of olive oil.
3 ounces of a seed oil. (Linda used sesame seed oil.)
1/2 teaspoon of fresh lemon juice.
In a food processor mix all ingredients together, except for the oil. Slowly pour in the oil and process until the consistency desired.
You can then mix it with pasta, or you can use it like a dip. Be prepared to smell like garlic after you eat it. Also be prepared to eat way too much of it. It is soooo good.
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