But at least I maintained enough of my sanity not to give in to said hormones' ferocious cries for a cheeseburger-and-fried chicken feast for lunch, and ate the relatively healthy pasta, salad (CSA lettuce) and almonds I brought for lunch. And a nectarine. Mmmmmmmmmmmm.
Let me tell you something about garlic scapes: the word "garlic" should be bold and a font size at least 300x larger than scapes. STRONG was this pesto! And even though I threw a handful of arugula in to temper the garlic, its peppery bitterness that I usually find so appealing in salads was distracting here. I think this would be greatly improved by using 1/2 basil, 1/2 scapes, then proceeding as written. Even that's not how I did it, that's how I'm editing the recipe Julia shared. Otherwise, it's a pretty good pasta. My coworkers just might not bother me as much today. Hey, that makes it a pretty great pasta...
Recipe after the jump.
Garlic Scape Pesto
1/4 cup chopped garlic scapes
1 cup loosely packed basil leaves
1/4 cup olive oil
1 cup shredded parmesan cheese
2-3 Tbsp lemon juce
S & P
In a food processor, puree the scapes, basil and olive oil. In a bowl, stir in parmesan and lemon juice (some zest might be nice too), then season to taste.
Serve with bread, crackers or pasta. Or like I did with cooked mezzo penne, torn roasted red peppers, and sliced spring onions---good warm or cold.
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