Tyler Montague’s Garlic Scape Pesto with
Carrot Noodles
Ingredients:
5-6 large carrots zest of 1/2 lemon 1/4 cup cashews 1/4 cup pine nuts 3 cups coarsely chopped garlic scapes 3 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 1/3 cups freshly grated pecorino Romano cheese 2 tablespoons unseasoned rice wine vinegar 3 tablespoons butter
For pesto, combine in food processor:
1/4 cup cashews 1/4 cup pine nuts 3 cups coarsely chopped garlic scapes 3 cups fresh basil leaves, packed 1 teaspoon kosher salt 1 teaspoon freshly ground black pepper 1 1/2 cups good olive oil 1 cup freshly grated pecorino Romano cheese 2 tablespoons rice wine vinegar Add oil slowly, pulsing until well combined.
For noodles:
The finished dish
Peel and spiralize 5-6 large carrots. Boil in salted water for 2-3 minutes, until firm al dente. Strain. Heat butter and some olive oil in a large pan. Warm a generous amount of pesto sauce, then add the carrot noodles. Stir on medium-high heat, adding pesto as necessary for another 2-3 minutes. Remove to a bowl and toss with the lemon zest. Plate and garnish with grated pecorino Romano. Photos by Josh Scheuerman
30 Devour Utah • May 2016