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Garlic pesto with Marcona almonds
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Preparation:

  1. Bring a large pot of water to a boil, blanch garlic scapes and shock in an ice bath.
  2. In a small skillet, toast pistachios over high heat shaking the pan often, until golden brown and fragrant, about 3 minutes
  3. In a food processor, combine the scapes, parsleyt, mint and dill, lemon juice and zest, anchovies, Extra Virgin Olive Oil from Spain and a pinch of pepper. Puree until smooth.
  4. Add the almonds and pulse to coarsely chop. Season with salt to taste.

Pisto of garlic scapes and Marcona almonds

Recipe Credit: Seamus Mullen, as presented at the 2019 Menus of Change® Leadership Summit.
Published with permission of the author. All rights reserved.

15 min
Easy
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Ingredients

  • 1bunch Garlic scapes
  • 1/3 cup Marcona almonds
  • 3 TBSP. Flat leaf parsley
  • 3 TBSP. Mint
  • 3 TBSP. Dill
  • 2 ea. Lemons, zest and juice
  • 9 ea. Spanish Anchovies
  • 3/4 cup Extra Virgin Olive Oil from Spain
  • Fresh ground pepper to taste
Nº de raciones: 1

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