garlic scape pesto

Lazy Saturdays are worth a week of toddler breakfast coercion, bathroom battles, and rushing to preschool. A perfect Saturday is a lazy walk to the Junction Farmers Market, coffee in hand, toddler happily locked-down in his stroller and the promise of exciting veggies from our Willo'wind Farm CSA. By taking a chance and subscribing to Willo'Wind Farm ahead of time we get to benefit from the best of the farm each week during the growing season. I love the surprise and the hidden treasures only for CSA members - the season's first strawberries and curly garlic scapes before everyone else gets them and the race to eat everything before my fridge renders them wilted or frozen. Selling garlic scapes is a fairly brilliant (and tasty!) use of the entire garlic growing process. The scape shoots out from the ground in the spring and produces a zingy garlicky bite that just begs to be pickled and pesto'd. A small amount of scape pesto goes a long way, lasted a week in my fridge and found its way into zucchini pasta and as a marinade for chicken.

garlic scape pesto

15 garlic scapes - cut into 1-inch pieces
2/3 cup raw cashews
1/3 cup pine nuts
3/4 - 1 cup extra virgin olive oil
1 tsp red wine vinegar

Put garlic scapes, cashews, pine nuts and red wine vinegar into a food processor or high powered blender.

Blend/process the mixture until nuts and scapes form a paste, drizzling extra-virgin olive oil slowly into the processor/blender until you achieve the consistency you desire for all your pesto needs.

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