As usual, the Sunday morning ritual in our household is to work in the kitchen for the first few hours. Today, Emily began by getting together the baby-back ribs and pasta salad for dinner and then worked with Elisabeth to make one of our favorite sauces that we freeze to use year round: Garlic Scape Pesto.
This is a very simply recipe and can be made entirely with fresh ingredients! Yesterday, while at the Troy Farmers Market we bought three bunches of garlic scapes and picked a colander full of fresh basil from our garden. Together we made containers of pesto to freeze to use throughout the year. Following the pictures is a simply and easy to follow recipe. Hope you enjoy!
Garlic Scape Pesto
Easy, 10 minute sauce for pasta dishes, marinades, or drizzles!
Ingredients:
3 Bunches of Garlic Scapes (Find them at your local Farmer’s Market)
2 Cups of Fresh Basil
1 Cup of Olive Oil (Or more depending on how thick you want the pesto)
A Few Tablespoons of Shaved Parmesan Cheese
Instructions:
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Wash the garlic scapes and basil.
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Add the garlic scapes, basil, olive oil, and Parmesan cheese to a large food processor.
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Blend the ingredients until thoroughly blended and transfer to storage containers. (We opt to use freezer containers and freezer paper so we can stockpile the pesto for winter months).
Upstate Vintage Living 