Monday, July 2, 2012
Arugula and Garlic Scape Pesto
This batch, this possible last bundle, was full of large mature leaves even more fragrant then baby greens we'd been treated to earlier. Taking the farm's suggestion, I turned this last bunch into a pesto.
recipe courtesy of Driftless Organics
yields about 2 cups
1 cup garlic scapes cut into 1" pieces
2 cups chopped arugula, lightly packed
1/2 cup almonds, toasted
1/4 cup Parmesan cheese, grated
1/2 tsp salt
freshly ground pepper
1/3 cup olive oil
Combine everything but the oil in a food processor and pulse into a coarse paste. Add oil in a thin stream while the processor is going. Store in an air-tight container in the fridge for up to a week or freeze.
Now that you have that bright green concoction, how do you use it? First I tried a spoonful and was wowed by how the usually subtle flavor of the scapes came forward.
Next we tired is tossed with pasta. A little bit of pesto went a very long way. The flavor was bright and grassy...rounded out with the rich, but not overwhelming garlic.
How else? Straight up with fresh veggies. Not bad...but the strong flavor of the pesto was a bit much for the delicate red pepper and snap peas. WAY too peppery served with raw radish, but worth the try.
Spread on buttered bread and broiled? Amazing.
Mixed with a bit of cream cheese and scooped up with celery...a much better alternative with raw veggies than served straight up.
So many ways...so many things to try.
I'm a little disappointed I didn't start making pesto with the arugula earlier!