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Categories:Viewed: 84 - Published at: 6 years ago
Ingredients
- 6 medium butter potatoes
- 1/3 pound garlic scapes
- 2 teaspoons extra virgin olive oil
- 1/3 cup extra virgin olive oil
- 1/4 cup blanched almonds
- 2 tablespoons mustard
- 3 hardboiled eggs, peeled
Method
- Cover the potatoes with water in a large stockpot. Cover and bring to a boil over medium-high heat and cook until fork-tender. Using a slotted spoon, transfer the potatoes to a heat-resistant bowl and refrigerate until cooled.
- In the meantime, wash the garlic scapes and cut into 3? pieces.
- Heat two teaspoons of olive oil in a small pan over low heat. Add the garlic scapes and cook, stirring occasionally, until brown and roasted, about 20 minutes. Set aside to cool.
- Process the garlic scapes, almonds and 1/3 cup olive oil in a food processor until completely blended. Mix in the mustard.
- Chop the potatoes and eggs into bite-sized pieces. Toss with the garlic scape pesto until all the pieces are covered.
