{"id":575,"date":"2009-03-17T14:33:59","date_gmt":"2009-03-17T22:33:59","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=575"},"modified":"2009-03-17T14:33:59","modified_gmt":"2009-03-17T22:33:59","slug":"garlic-scape-pesto","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=575","title":{"rendered":"Garlic Scape Pesto"},"content":{"rendered":"

From Moosewood Restaurant New Classics<\/em><\/span><\/span><\/span><\/h1>\n

\u00a0<\/span><\/span><\/p>\n

1 \u00bd cups coarsely chopped garlic scapes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1\/3 cup toasted pine nuts**<\/span><\/span><\/span><\/p>\n

1\/3 cup grated Parmesan cheese*\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>1 to 2 TBSP water, optional<\/span><\/span><\/span><\/p>\n

3 TBSP olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>salt and fresh ground black pepper to taste<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

*if you want to freeze the pesto, omit the cheese and add it later<\/span><\/span><\/span><\/p>\n

** Toast pine nuts in a single layer on an un-oiled baking tray at 350 for 3-5 min, until fragrant and golden brown.<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Combine the garlic scapes, cheese, oil, and nuts in the bowl of a food processor and process until fairly smooth.\u00a0 <\/span>Add water needed to make a spreadable paste.\u00a0 <\/span>Add salt and pepper to taste.<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

From Moosewood Restaurant New Classics \u00a0 1 \u00bd cups coarsely chopped garlic scapes\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/3 cup toasted pine nuts** 1\/3 cup grated Parmesan cheese*\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1 to 2 TBSP water, optional 3 TBSP olive oil\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 salt and fresh ground black pepper to taste \u00a0 *if you want to freeze the pesto, omit the cheese and add it…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":188,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-575","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/575","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=575"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/575\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/188"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=575"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}