Garden Greens/Basil/Garlic Scape Pesto
In early summer, gardens and markets overflow with green leafy stuff. Make the most of it with this versatile spread that is delicious spread on (your delicious sourdough) bread, spooned into pasta, or stirred into steamed new potatoes. If you want to make a giant batch and freeze it, leave out the cheese and add that when you use it later. I like to freeze it in silicone ice cube trays, and pop out cubes into zip lock bags.
A food processor or high speed blender is required for this. Like many of the best recipes you can adapt it to your own fridge and palate.
- For the basil consider swapping arugala, parsley, cutting celery. escarole, spinach, or bolted lettuce or mix them.
For the garlic scapes test before you commit, especially if you don’t LOVE garlic, the bigger they are the stronger they will be, young thin ones are milder. Of course you can use scallion scapes chives, and spring onions.
For the pine nuts swap walnuts, pecans, sunflower seeds, pistachios or almonds.
I cup garlic scapes, roughly cut up (about 8 scapes)
1/2 cup pine nuts
1 cup basil leaves and tender stems
1/3 cup good olive oil
1/3 cup Parmesan cheese grated
sea salt and black pepper
Add all ingredients to the processor or blender and blend till its about the texture of peanut butter. Add more olive oil or a bit of water if it is still too thick. Feel free to adjust the amounts above to your taste.