Yesterday it was time to get serious about using up my CSA produce from week 1. I knew exactly what I wanted to do with my garlic scapes: garlic scape pesto. I made this for the first time last summer after a co-worker said that’s how he uses his scapes. I made it just like I do regular pesto, minus the basil, and I froze some it. It was delicious. However, tasting it raw, even just a tiny bit, is not for the faint of heart, though. Those garlic scapes have a spicy, heated bite that will kick you right in the pants! This recipe freezes very well, and I was excited to find a frozen stash of it late last winter–roasted veggies with garlic pesto sauce for dinner!
This year I mixed up the recipe just to try something new. I still had most of my oregano from the CSA, and I decided that would be a nice flavorful addition to the pesto. I checked my pine nut stash–running low. Bummer. But I have gobs of walnuts, so I made a substitution. I still used some Parmesan cheese, and I threw in some sun-dried tomatoes for some, but not all, of the recipe. I wanted to be able to try it both ways.
I’m not sure there’s anything much easier than making pesto: wash ingredients, throw into food processor, add extra virgin olive oil, give it a whirl, and TA DA! You have pesto!
Garlic scapes are beautiful, I think. I’m glad I still have a few coming on in my garden. I’ve been chopping them up and throwing them in everything this past week: pizza, salads, scrambled eggs, bok choy stir fry…you name it.
I’m a little sad this is the last of my oregano, but I am comforted by the thought that I will get to enjoy it in this pesto for months to come.
Drizzle some extra virgin olive oil in the food processor while it is running. Add your salt, nuts, cheese, sun-dried tomatoes…whatever you want to add to the pesto and grind it all together really well. Keep adding olive oil until it reaches the consistency you like. I prefer my pesto a little less oily than what you find in prepackaged pesto at the supermarket.
The top 2 jars have the sun-dried tomatoes in them. They are half pint jars. The 4 small jars are 4 ounces each, the perfect size for preparing a meal. My favorite way to eat this pesto? Hobo dinners! In case you aren’t in the know about hobo dinners, it’s easy: In a large bowl combine whatever pre-chopped veggies and/or meat you want to eat. My favorites include bell peppers, corn, mushrooms, potatoes, carrots, and snow peas. Pour the pesto over the veggies and toss to coat well. Take a large piece of aluminum foil and lay it on a flat surface. In the center of the foil, pile a serving size worth of veggies/meat. Wrap the veggies in the foil like a little packet and poke a hole or 2 in the foil. Place the packets on a warm grill or in the oven. Here’s the best part: go for a hike for about 45 minutes. When you get home your meal will be cooked!
Last night we had a girls’ night at a friend’s house. She has a tree house in her backyard! We drank wine and sat in the tree house and chatted until it got too cold to sit out there without shivering. What a lovely evening, though: