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Scape Pesto aka Salad Dressing aka Bean Dip

 

 


 

Cascading Kitchen Notes

Scape Pesto aka Salad Dressing aka Bean Dip

Here’s an example of what I mean by a Cascading Kitchen.  Let one preparation CASCADE into 3 possibilities

Scape Pesto (or any other pesto you’ve created)…turns into salad dressing…and then flavors a bean dip.

Scape Pesto

If you have more scapes hiding in your kitchen multiply this recipe by 2 or 3 and you’ll have a delicious meal starter stashed in your fridge.

In a food processor until finely chopped

  • 1 bunch of scapes-chopped
  • ½ cup parm
  • 2 cloves garlic
  • ½ cup nuts or seeds
  • Zest from 1 lemon and 2Tb juice
  • S & P
  • Then add and pulse several times:
  • 1/3 cup olive oil

Store in the fridge in a jar.

Use as you would any pesto:

  • Over roasted veggies
  • In a risotto
  • In an omelet
  • On pasta…in which case you can turn it into a great meal by adding lots of minced and sliced veggies.

 

 Scape Pesto Vinaigrette:

  • Make your favorite vinaigrette and add a few big scoops (large heaping Tbs).
  • Store in a jar in the fridge

This week serve w/ lettuce, tender turnip tops-chopped coarsely and Tokyo Bekana greens

 

Turn the Scape Pesto into Bean dip

  • Puree 1 can of cannellini beans or any white beans
  • 2 cloves garlic-finely minced
  • More lemon zest…if you have any
  • More fresh lemon juice if you think it needs to be brighter in flavor.
  • 3-4 Tbs pesto (from recipe above)

 

Use as a dip with raw kohlrabi sticks, spring turnips, carrots…

Or your favorite warmed flatbread.

Back to The Cascading Kitchen

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