Tuesday, June 19, 2012

Scapes Pesto

In an attempt to feed my family more fresh vegetables, buy locally, and support farming in our area, I joined a CSA a few years ago. I was overcome with wonderful, organically grown fruits and vegetables, BUT I had no idea what half of the produce was. Then, I had to find recipes. This is one of my favorite recipes for June when garlic scapes come in my CSA. Another reason I love making this recipe is that it makes me feel like I am serving a gourmet dish-it looks like something I would see on the menu at local Italian restaurants.  We look forward to having this every year.


  • 6-7 Garlic scapes, cut into 1/4 slices
  • 1 cup olive oil 
  • 1 cup grated Parmesan cheese
  • 1 pound angle hair pasta
  • 1 pint grape tomatoes, halved (I've used other tomatoes, but grape or cherry tomatoes are easy)
  • 1 small can of black olives
  • 1 small bag of pine nuts (these can be expensive-$32 a pound)

  1. Combine scapes and olive oil in food processor or mini chopper.
  2. Hand blend in cheese.
  3. Prepare angle hair as directed. 
  4. Toast pine nuts for a few minutes in the oven at 350 degrees.
  5. Pour over angle hair.
  6. Garnish with fresh tomatoes, toasted pine nuts, and olives.
Difficulty: Medium
Time: under 30 minutes

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