Wednesday, June 12, 2013

Garlic Scape Pesto


Now I will be the first to admit that I'm not often in the mood for pesto.  In fact, in the farm share there is generally lots of basil to pick, every week, and I generally pass it up.  Because I don't really know how to deal with lots of basil except pesto, and I've never been much of a fan.  However, once I discovered that pesto did not require basil in the slightest, I've begun to change my mind.  I've dabbled with bittercress and had terrific success with cilantro.  Today, I branched out to garlic scapes.

The scapes were provided by a co-worker of my husband, from her garden.  She suggested making a pesto, and even provided me with the basic recipe (thanks, Lauren!).  I was inspired to try it.  I even bought fresh fettuccine!  The pesto was all of the garlic scapes, some toasted pecans, olive oil and parmesan cheese.  At least, that's what I started with.  I felt the mixture wasn't wet enough as it wasn't getting ground up properly.  I added more oil.  I thought maybe there wasn't enough green in it, so I added some spinach leaves.  Nothing was really helping.  Then I decided maybe what it needed was some of the pasta water so I put the whole thing, blender and all, in the fridge, until dinnertime.

Just before I drained the fettuccine I took out a cup of the pasta water and gradually blended it in.  That was exactly what it needed.  I tossed some with the fettuccine and had enough left over to freeze 2 portions for another time.  It went really well with a steak.

Tomorrow is the first farm share distribution and there are likely going to be garlic scapes in that as well.  I have a different plan for those; the farm emails recipes in the weekly notices and there is a recipe for garlic scape white bean dip I might try.

2 comments:

  1. That sounds delicious! I may just have to try that myself.

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  2. We used some of the frozen pesto over grilled salmon (caught by Lisa in BC) and it was wonderful!

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