|Garlic Scape Pesto|
There are many benefits to having your very own farmer. One of them is all of the garlic scapes a girl could dream of. Unfortunately, the farmer weaselled me into picking, washing, and bundling 180 green onions before she would hand over the garlic scapes. It was worth it.
This pesto is fairly intense so a little goes a long way. It would be great with linguine, cherry tomatoes, and black olives or mixed with grilled vegetables on a sandwich.
**I wouldn't recommend eating this pesto before going out for a run. Unless, of course you don't really like your running partner or you're trying to get back at her for making you run on the hottest day of the year.
See recipe below:
|garlic scapes at Spill The Beans Farm|
|roughly chop scapes|
|add roughly chopped basil|
|raw sunflower seeds|
|grilled vegetable sandwich|
Garlic Scape Pesto
5 garlic scapes chopped (1 heaping cup)
1/2 C fresh basil
2/3 C raw sunflower seeds
1/4 C soup stock (or water)
1/4 C olive oil
1/4 C sunflower oil + 3 TBLSP ( olive oil works as well)
Begin by roughly chopping garlic scapes (I did not use the very tip of the scape). Roughly chop basil. Place all of the ingredients in a blender and blend until well combined. You may have to scrape down the sides of the blender a few times in order to get a smooth pesto. In order to keep the basil in the pesto green add a little olive/sunflower oil to the top of your pesto once it is in it's storage container.