Basil and Garlic Scape Pesto
Each year, as either my plants start taking over or I start getting more than I can possible manage from my CSA, I make pesto. I don’t make the full blown pesto that you might love – and I do to – because once you add all of the nuts and Parmigiano Reggiano to the basil, you’ve pretty much limited how you can use that. Instead I like to make the most simple pesto of just the herb and olive oil, sometimes with a little citrus and salt to help preserve it. Then I fill ice cube trays, freeze the pesto, and pop them out to store in plastic bags in the freezer. Later, I can decide if I simply want the taste of some olive oil and basil on my tomatoes and use as is, or add in the pine nuts and cheese when I make a past dish. So much easier, so versatile. This year, faced with a huge bunch of basil and several garlic scapes, I combined them – still really versatile for using later. Just pulse a large bunch of basil in the food processor with a few garlic scapes you have roughly chopped and the juice of a lemon and a good pinch of salt. With the motor running, add extra virgin olive oil just until the mixture comes together in a thick paste, then spoon into the ice cube trays to freeze. In November when you crave the taste of fresh basil you’ll be glad you did!