Recipe by Bonnie Blader, Lexington Farmers' Market
Ingredients:
¼ lb. roughly chopped garlic scapes
1-2 Tbsp lime juice or lemon juice
½ cup olive oil
1 cup grated Parmesan cheese or other sharp Italian cheese. (I used Asiago)
Directions:
Puree scapes, juice and olive oil in the blender or food processor. Gently stir in the grated cheese. Do not add in blender or it will turn to sludge. Refrigerate or freeze.
Recipe by Bonnie Blader, Lexington Farmers' Market
Ingredients:
¼ lb. roughly chopped garlic scapes
1-2 Tbsp lime juice or lemon juice
½ cup olive oil
1 cup grated Parmesan cheese or other sharp Italian cheese. (I used Asiago)
Directions:
Puree scapes, juice and olive oil in the blender or food processor. Gently stir in the grated cheese. Do not add in blender or it will turn to sludge. Refrigerate or freeze.
Ingredients:
1-2 whole garlic scapes, about 12" in length
1 cup light flavored vinegar, such as white wine vinegar or rice vinegar
Glass container
non-metal cap or cover
Note: I like the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.
Ingredients:
1-2 whole garlic scapes, about 12" in length
1 cup light flavored vinegar, such as white wine vinegar or rice vinegar
Glass container
non-metal cap or cover
Note: I like the ratio of 1-2 scapes per cup of vinegar, but you can certainly add more to make the flavor more concentrated. And absolutely double or triple the recipe based on the size of container you are using. Triple the recipe, for example, if using a wine bottle.
Ingredients:
Ingredients:
Serves: 2 cups
Ingredients
Instructions
