Friday, June 29, 2007

Garlic Scape Pesto and Bread

So, I made a pesto from the garlic scapes. I used all of them I had--probably 12? and put them in the food processor with some asiago cheese (I don't know how much, most of a block) and some olive oil. Really, I was just looking at consistency, not for any strict proportion. turned out fantastic. It is absolutely delicious!

I also made pesto bread from the pesto. I made my typical sourdough bread that I make every week, rolled it out, spread with pesto, then rolled into a loaf. I cannot begin to tell you how fantastic it smells and tastes!

Here is where I got my sourdough bread info to start with:

I did not use yeast for my starter, I just let it sit on my counter and gather the natural yeast in the air. I have had it going for a few months now and it still works wonderfully. I use honey rather than sugar in my recipe and look at how great it turns out!

I have made three loaves of the pesto bread so far and my family can't get enough of it.


chrispy said...

If you would like to post this recipe on the Winlock Meadows Recipe Blog email me. My addy can be found in my blogger profile.

Antonio said...

Your sourdough looks great, kinda like a desert we have here called Štrudla