Sunday, July 28, 2013

Garlic scape pesto

We make a lot of pesto with the greens from our CSA, this one is especially good and we usually only get to make it once as scapes are only in season for a short time. It is one of those recipes where you start with a lot of green and end up with a small amount of product so I only use a little salt at the beginning and add more at the end if needed.

For this batch I used my favorite pesto nut - pecans, but you can use any nut you want. I also threw in a small amount of arugula and one romaine leaf that was in the crisper. With pesto you add the basil at the end to not over process it and lose the flavor. Pesto is fun because you can experiment with the greens, nuts, etc for an endless combination of flavors.

scapes, basil, oil, pecans, salt, greens

pulse the scapes and the nuts

until it looks like this

then add your basil, other greens if using, and a pinch of salt

turn on the processor and pour in oil until it is just smooth

meanwhile boil your pasta and then drain

season with salt to taste, then half for now, half to the freezer for winter

stir the pesto into hot pasta and let sit at least five minutes

then serve with chile flakes or a drizzle of oil


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