Onions, Leeks, Garlic - Page 2

kilroyscarnival · October 25, 2012

I have had good luck roasting garlic by putting it in foil with a little olive oil and putting it in a crock pot on low. I have a smallish crock pot, but was thinking one of those little potpourri warmers would be perfect for this. Also, by the way, 'baked' potatoes by putting foil wrapped taters in a crock pot. They can heat all day.

**coronabarb** · April 27, 2014

This recipe is recommended by FarmersDaughter. She uses toasted walnuts instead of almonds.

Garlic Scape and Almond Pesto
Makes about 1 cup

10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea salt

Put scapes, 1/3 cup cheese, almonds and half the olive oil in bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all ingredients; add remainder of oil and more cheese if desired. If you like the texture, stop. If you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

April 27, 2014	#17
coronabarb Tomatoville® Recipe Keeper Join Date: Jan 2006 Location: Roseburg, Oregon - zone 7 Posts: 2,821	Garlic Scape Pesto This recipe is recommended by FarmersDaughter. She uses toasted walnuts instead of almonds. Garlic Scape and Almond Pesto Makes about 1 cup 10 garlic scapes, finely chopped 1/3 to 1/2 cup finely grated Parmesan (to taste and texture) 1/3 cup slivered almonds (you could toast them lightly, if you'd like) About 1/2 cup olive oil Sea salt Put scapes, 1/3 cup cheese, almonds and half the olive oil in bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all ingredients; add remainder of oil and more cheese if desired. If you like the texture, stop. If you'd like it a little thinner, add some more oil. Season with salt. If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months. __________________ Corona~Barb Now an Oregon gal

October 25, 2012	#16
kilroyscarnival Tomatovillian™ Join Date: Oct 2012 Location: Orlando, FL Posts: 614	I have had good luck roasting garlic by putting it in foil with a little olive oil and putting it in a crock pot on low. I have a smallish crock pot, but was thinking one of those little potpourri warmers would be perfect for this. Also, by the way, 'baked' potatoes by putting foil wrapped taters in a crock pot. They can heat all day.