This week’s guest blog from Lindsey Johnson:
I don’t know if all y’all have noticed…but we are scape rich each week. Like super rich. I was wondering what I could do with a bunch of them. My interest was perked from Audra mentioning carrot top pesto to me a couple weeks ago. I went ahead and did what I always do. I asked Google.
Google was able to give me a recipe right away. Quite honestly, the recipe was super easy. The recipe called for using 1 cup of scapes (about 12 scapes), but I quadruped it…because I had so many and I like to share. J
First thing I did was to cut up approximately 4 cups of scapes crosswise into about ½ inch pieces. I placed them in my food processor for about a minute until they were blended finely. I then scraped down the sides and added 1 cup of pine nuts to the already blended scapes. Blend again for about a minute and again scrape down the sides. Then do the same with 2 cups of olive oil, 1 cup of grated parmesan cheese. Lastly, I added about a cup of fresh basil and the juice of 2 lemons. Oh my gosh….it smelled so yum. You add salt to taste and serve immediately.
I ended up with 2 ½ pint size jars. Which I divvied up three ways. I used my share in a couple ways. I marinated chicken in it and then barbequed. I also sautéed sausage and kale from the share, and tossed it with scape pesto pasta.
Word of warning…to some, the scape pesto may be spicy…I read that you can boil water and pour over the scapes and THEN go on with the recipe. Not me…I just went in with the raw scapes. I didn’t think it was too bad. Both dishes served with the pesto were summery and fresh and super flavorful. Another word of warning…make sure to cut the amounts down by 4 if you want a quickly consumable batch. Not a huge amount…J
On another note….how gorgeous are the beets and carrots??? I can’t help it…every time I prep them I am in awe of how beautiful!!! I peeled them, cut them, tossed them with olive oil and salt and pepper and roasted them at 400 degrees for about 45 minutes…give or take.
Give the scape pesto a try and let us know what you think. So fun, so good, so fresh!
Happy Wednesday…Happy 5th Farmshare week…
Hi! My name is Lindsey. I am a teacher, a photographer, and a lover of food. I’ll be sharing what I do with a farm share for the week, from culinary delights to green smoothies, to sharing the delicious veggies with my border collie/aussie/produce testers. I hope you enjoy reading it!
Message me on Facebook “Lindsey Johnson” or you can reach me at firstname.lastname@example.org by email. I look forward to hearing from you!