garlic scape pesto

oh summer…oh 110 degree days in NY (ok, maybe it’s not 110 but it sure feels like it, especially when your AC fan blows up)…oh AC man, how i pray for you to walk through my front gate right now, i plan to hug you (if you can fix my AC). i do. i’ll even give you a jar of pesto…

not just any pesto, scape pesto, because scapes are in season right now. i want those little lovies in my kitchen all summer long. i want them bbq’d, i want them in sauces, i want them in salads…i’m not picky, i’ll eat you strait out of the ground.

summer is just the perfect time for pesto too. fresh basil/herbs are everywhere, cheese is easy to find, and olive oil is a staple in most house holds. it just takes a blender, patience, and a spoon to taste test.

if you have scapes, i bought a couple pounds at my last market, this is the recipe for you. make a double batch and freeze it. give some to your AC guy, bring some to your boss (i did, i was hoping for a morning off, it didn’t happen), give some to your family, or just hoard it and keep it all to yourself.

make pasta with it…or stuff some mushrooms. use it as a marinade, spread it over toast and top with tomatoes and fresh basil…possibilities are endless…it’s the perfect way to use up all those pounds of scapes.

garlic scape pesto

note on scapes: break or cut off the top bulb. rinse under water and use. very easy.

1. to a blender add chopped up scapes, basil and a cup of olive oil. blend on low, and slowly add in another 1/2 a cup.
2. add chopped up sun-dried tomatoes, parm and a pinch of salt and pepper. blend.
3. taste, add more salt and pepper if needed and enjoy.

happy friday!!