Suzanne had kale from her box all packed up to bring to me. In an identical bag she had garlic tails. And accidentally brought those instead! After lament, she conjured this pesto recipe:
4 - 6 garlic tails. We tasted various parts of the tails and concluded that the part above the bloom wasn't desirable.
All the available basil: about 1 1/2 loosely packed cups.
1/4 cups pine nuts
1 T. olive oil
2 oz. parmesan
Chop the tails into 1" slices. Put in processor with basil, oil, and pine nuts. Process, then switch to cheese grating blade and add cheese. Stir and serve.
See photo including curly garlic scapes below. Suzanne says that if they're not curly, they're too tough.
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3 comments:
It was delicious on top of leek pie.
I was wondering how it turned out. I wish I had a food processor solely so I could make pesto for the one month out of the year I get basil! This week I am going to try another Supernatural cooking recipe using white Corona beans, kale, and ghee. Ghee!! as Dad would say. I'll let you know how it turns out.
Where did you get the ghee? I made some once, to make (I think) a recipe for Mauna Loa waffles I found in the paper. The recipe for the Cafe Atlantico chef's Moorish chickpea stew (chickpeas, spinach, sauteed bread, garlic, sherry vinegar, ground red pepper and saffron) makes up nicely with canellini beans and kale.
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