This is the evolution of food: from beautiful farmer’s market garlic scapes and fresh basil to garlicky delicious pesto. I love making pesto with scapes and buy them until they are no longer available at the market. This week I tossed some with little pastas for a big party and still had leftovers!
6 garlic scapes
2 packed cups fresh basil
1/3 to 1/2 cup olive oil, depends on whether you like your pesto pasty (less oil) or saucy (more oil)
1/4 cup pine nuts
Salt, a few pinches, to taste
Place all ingredients into the food processor, except for the oil. Let it rip for a few seconds so everything starts to break up. Drizzle the oil in as the machine is going until the pesto is the consistency you like.
Eat on toast, on potatoes, in a tofu scramble, or pasta. Enjoy!