It’s Thursday which in the summer means pick up from my local CSA at John Boy’s Outpost in Bedford. I look forward to my haul of the season’s freshest fruit, veggies and eggs each week but also get a bit overwhelmed as I unpack my bag realizing I now have six zucchinis to use up. I get satisfaction in finding ways to use up my farm share but it admittedly takes some creativity and planning. To share some of what I’m doing in the kitchen I’ve decided to launch a new series, “What to Cook with my CSA” highlighting a new recipe each recipe featuring ingredients from my farm share. If you don’t have a farm share the recipes will hopefully inspire you to cook with ingredients that are at their peak throughout the season. All the recipes will be kid tested and approved, and can be prepped in under thirty minutes.
This past week, I received another bunch of garlic scapes (the long, skinny green curly things that look like oversized scallions) and honestly had no idea what to do with them. I decided to make garlic scape pesto which took less than ten minutes and served it over a bowl of noodles, cherry tomatoes and freshly grated Parmesan cheese. I was surprised the kids loved it as much as they did, you could easily serve the pesto on toast or on pizza which would be equally delicious.
Garlic Scape Pesto
- 1 bunch of garlic scapes, sliced length wise
- 1/4 cup walnuts, pine nuts or sunflower seeds
- 1/2 cup olive oil
- 1/4 cup Parmesan cheese
- 1/2 cup chopped fresh basil
- Juice from one lemon
- Place garlic scapes in food processor and pulse for 30 seconds. Add walnuts and process for 15 more seconds. Scrape down sides of bowl and add olive oil and process until combined. Add Parmesan cheese, basil and lemon juice, process until you pesto is smooth. Season with salt and pesto.
- Serve immediately over cooked pasta. Reserve 1/2 cup of cooked pasta water to add to pasta when adding pesto which will help incorporate the pesto. Sprinkle with additional Parmesan cheese and fresh cracked pepper.