Monday, June 30, 2014

Very Garlicky

Tonight I made garlic scape pesto with all those garlic scapes we keep getting from the farm.  Each week the distribution has been 15 scapes, which is quite a lot.  I used a few to make a spinach frittata yesterday for brunch, but I figured the only way to not let them go to waste would be to make pesto.  Tonight we had pesto with sausage tortellini and cheese ravioli.  This was the first time I got to use the Cuisinart I borrowed from my mom.

In the food processor I pureed all the garlic scapes (on the order of 25 or so) plus 1 cup of toasted almonds and some parmesan cheese.  I drizzled in about 1/4 cup of olive oil and then, when the pasta was done, added pasta water until it was the consistency I wanted.  I probably could have made it even more watery but it seemed OK at the time.  Everyone felt it was a little too garlicky.  Maybe the proportions were off and more almonds were in order?  Likely so.

The rest was frozen in 4 small bags for another day.  We also had broccoli and snow peas, and finished the snap peas for a snack.  I still have some bok choy, herbs, radishes and Hakurei turnips but it's much more manageable now.  The next distribution is tomorrow!

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