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Recipe Detail Page
Pickled Pesto
Autumn 2016
This super-tangy play on the original is perfect with charcuterie, cheese and hard-boiled eggs. When mixed in equal parts with cream cheese, chèvre or mayo, it also makes an amazing sandwich spread. Find pickled garlic scapes at thegarlicbox.com.
Makes about 2½ cups (625 mL)
8 cups (2 L) lightly packed fresh basil leaves and tender top parts of the stems, washed and spun or patted dry
¾ cup (175 mL) extra virgin olive oil
½ cup (125 mL) grated Parmesan or Romano cheese
½ cup (125 mL) coarsely chopped pickled garlic scapes
¾ cup (175 mL) capers, drained, divided
½ cup (125 mL) roasted, salted peanuts
2 tbsp (30 mL) pickle juice from the pickled scapes, caper
1. Into the bowl of a food processor add the basil and pulse to break down just enough to make room for the rest of the ingredients.
2. Once all the basil is in the food processor, add olive oil, cheese, garlic scapes, ½ cup (125 mL) of the capers, peanuts and pickle juice. Blend on high, stopping every so often to scrape down the sides. Blend until fairly smooth; a few identifiable bits are fine.
3. Add the remaining ¼ cup (60 mL) of capers and pulse once or twice just to mix them in.
STORAGE TIP
Pesto keeps very well in the refrigerator—up to a week—and freezes well too. This recipe makes a pretty big batch, so we suggest refrigerating some in a covered container and freezing the rest for another time.
Makes about 2½ cups (625 mL)
