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My pesto was basically the followwing things combined in the magic bullet: olive oil, chopped garlic scapes, slivered almonds, microplaned pecorino romano, salt, pepper. and I just added until it seemed pretty good. It was a little harsh on its on, but really mellowed when cooked with veggies and made into a pasta sauce.
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Gina then made delicious pesto. I hope she posts about it. hers was better than mine. I have things to learn!
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1 comment:
i found that on toast and with something else to cut the harshness (cheddar, earth balance, etc) garlic scape pesto is really nice. also i think it would be nice for a creamy pesto mixed maybe with some greek yogurt or something, or some sort of soy-based white sauce?
i like the flavor, a lot, but also agree that it can be overwhelming.
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