With 10 days between posts on this blog, some of you might be wondering where I've disappeared to. No, I didn't fall into a tequila and sugar induced coma after the cupcake post. I've had a shoot for the past week straight and - right during the middle of the first day of it - I got the creeping crud. I've still got the remnants of it, 10 days later. It seems like everyone I know is sick, which is odd being that it's MAY AND ALL. Yikes.
I haven't been cooking much but I did manage to use up some garlic scapes that I had purchased at a local farm stand. I hadn't cooked with them before so I was interested to try it.
Garlic, as some of you know, has lots of health benefits including preventing the common cold and flu. So, in the name of both cuisine and medicine, I tried out a garlic scape pesto. I topped little toasted crostini with a spoonful of the pesto and then added some balsamic and basil marinated heirloom tomatoes. It was tasty and powerful - the next day, someone on my shoot asked what I ate with garlic the night before. Oops! This pesto would also be great as a sauce for pasta with some grilled protein along with it or as a quick brush of flavor on grilled vegetables.
Garlic Scape Pesto
• 6-7 garlic scapes, chopped
• approx. 1 cup extra virgin olive oil
• 1 cup grated parmesan or asiago cheese
Combine garlic scapes and oil in a food processor and pulse until semi-smooth and well-mixed. Slowly add cheese until you achieve the desired consistency.