Wednesday, July 7, 2010

Basil Pesto with Garlic Scapes

Is there anything better than a really good pesto? One that's loaded full of garlic and tastes like it just fell out of the garden onto your plate? OK, so maybe there are a few things that are better than a delicious pesto. But not many. I looooves me some good pesto.

When I saw the big bunch of basil in the last CSA share (from last week... I know, I'm behind) I knew I had to make some pesto. I added a little more basil from our garden to give it that extra punch. I also used some of the garlic scapes from the last share because we had them on hand. If you don't like your pesto to be super garlicy, then either use less garlic or cook it down a little bit to release some of the harsh garlic flavor. But in my oh-so-unprofessional opinion, more garlic can only make something better. Please imagine Homer Simpson saying "Mmmmmm Beer" but replace the beer with garlic. That's what's going through my head right now. Yum.

Basil Pesto with Garlic Scapes
1 bunch Basil
1/4 cup toasted Pine Nuts
2 Garlic Scapes, chopped into 1/2 inch pieces
1/2 cup Shredded Parmesan Cheese
1/4-1/2 Cup Extra Virgin Olive Oil

Toss the basil, pine nuts, and garlic scapes into a food processor. Pulse until the mixture is smooth. With the processor running, drizzle in enough olive oil so that the pesto becomes thinner, but not runny. Remove to a medium size bowl and mix in the parmesan cheese.

Some ways to enjoy your fresh pesto: with pasta, on toasted pieces of french bread, with a spoon, or my personal favorite on freshly make gnocchi.



  1. It's just as good as it looks!

  2. Ha I made this with my CSA share last week too! It was yummy! My favorite part is that the leftovers can be frozen for a while.

  3. @Emi: I love that too! For us, it usually doesn't last that long... I want to make a big batch when there is more basil at the Farmer's Market and freeze it for the fall. Yum!