We got a new grill, and it's a whole new world. I looked at the seafood market and the butcher's with new eyes after years of not grilling. The possibilities! Grilling recipes to follow later this summer.
For our inaugural grill feast we prepared asparagus, corn, cheeseburgers and chicken. Tonight, we will make a simple meal of previously prepared foods: garlic scape pesto, grilled chicken and pasta. We'll add broccoli and toss together.
If you haven't made garlic scape pesto, it's flavorful way to use (and preserve) your scapes. For those who don't grow garlic, or frequent a farmers market, the scapes are a part of the garlic plant pruned in summer to allow the energy of the plant to go into making sumptuous garlic bulbs, rather than a flower. If harvested promptly, the scapes are tasty and succulent. After time, they become tough. I use tough scapes in avant garde flower arrangements.
For those of you grilling tonight for the holiday, enjoy! And Happy Fourth of July!
Garlic Scape Pesto
Cheese has been omitted so that the product will freeze better. Add parmesan when serving.
large handful of garlic scapes (10?)
small handful of walnuts, or nuts of choice (about 1/4 cup)
salt and pepper
olive oil, about 1/3 of a cup or a little more
Combine the scapes, nuts, salt and pepper and pulse in a food processor. When the scapes are fairly finely chopped, drizzle olive oil while running the machine until a desirable consistency is reached.
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