Recipe from in the Kitchen and on the Road with Dori
Recipe from in the Kitchen and on the Road with Dori
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 the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).
Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese.
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, by which time tomatoes should be at their juiciest.
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This area is inspired by traditional Indigenous Medicine Wheel gardens. The four quadrants represent the four directions and four seasons. We created this garden to provide an opportunity to learn, teach and honour traditional Indigenous practices, perspectives and being.
– Etobicoke Outdoor Education Centre