Pesto

Basil is going strong and my favorite way to enjoy basil definitely is PESTO.  What is Pesto?  It's a typically bright green sauce that originated in Genoa, Italy. The word "pesto" is the past tense of the Genoese verb "pestare," which means "to crush." The fact that pesto is typically made by crushing the ingredients with a mortar and pestle probably has something to do with that too.  Thank goodness for food processors however as it makes it much easier to make than pounding and grinding the leaves by hand. 

Pesto is typically served on pasta but there are hundreds of ways to enjoy it.  You can use it as a spread on cheese and crackers, or on sandwiches, maybe even as a spread on toast.  We just made homemade pizzas and added pesto and fresh mozzarella on top for the best pizzas we have eaten in a while. One other great thing about pesto is it freezes easily for use in the cold winter months when you want a reminder of summer.

There are certainly many variations and takes on the traditional basil-based pesto including using garlic scapes this time of year. Our vendors in the market who sell both basil and garlic scapes are Julien’s/Mama Wolfs Herbs and Judson Farm, both of who would be more than happy to answer any questions and provide some culinary insight.   If you are simply more interested in enjoying it and avoiding all the work, check out Anna’s Cucina at the market this week- they make a really delicious basil pesto as well.  Either way, if you haven’t tried it, now is a great time to do so!  Enjoy and see you at the market on Saturday.

Garlic Scape Pesto

• 1 pound of Garlic Scapes

• 1 ¼ cup of either Parmesan cheese or Romano cheese

• 1 cup olive oil

• 1 tablespoon of lemon juice

• ¼ teaspoon pepper

• Cut the scapes into about 1-inch pieces – discard the end with the small bulb and just use the stalks.

• Put ingredients into the food processor (a blender will work but you won’t get a creamy consistency as you do from a food processor).

• Blend the ingredients while slowly adding the olive oil.

• Blend until it’s a smooth consistency – it will keep in the fridge for about a week.

• You can add some basil leaf to it as well to temper the garlic.

Basil Pesto

For Basil pesto follow the same basic recipe except substitute about 4 cups of washed basil with stems removed in place of the scapes and add a couple of cloves of chopped garlic for a bit of flavor.  

With both recipes go easy and taste as you’re going along till the flavor is what you’re looking for  - some prefer a stronger flavor from the garlic others a bit less – that’s one thing about pesto you can tailor it to your own taste.

Greg
Millbrook Farmers Market Manager