For the third week of CSA pickup, there were many goodies. Among them were sugar snap peas, scapes, beets, and broccoli. Seeing scapes (and the need to finish some on-the-outs arugula) made me think of pesto. And sugar snap peas, well, snack for while I cook! Garlic scape pesto atop broiled salmon, escarole, and rigatoni made for a terrific dinner. Beautiful and bright in both flavor and appearance. You need a food processor for this one, which is a gadget everyone who cooks should own, anyway, because they are amazing and work wonders.
Pesto
1/4 c blanched almonds
1/2 c olive oil
5-8 garlic scapes
1 c arugula
juice of 1/2 a lemon
1/4 c grated parmesan
salt and pepper to taste
Place almonds and less than half the oil in a food processor. Turn it on. Add the scapes and arugula. With food processor running on ON, alternately add the rest of the oil and lemon juice until there is none of either left. Add parmesan, blend while on, and add salt and pepper, to taste.
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