There are some things I cook all year long no matter what the season, pesto is one of those dishes. You might even say I’m addicted to that wonderful green spread. The garlic and basil make my mouth water even in the middle of winter. As with all things, fresh ingredients yield the best-tasting results. I have never heard of an official season for pesto, but without a doubt it is sometime around now.
Pesto is an item that begs to be customized to your liking. The staples of basil, pine nuts, Parmesan, lemon and olive oil provide just a template for creativity. The word pesto itself means “crushed”, with different regions having their own distinct varieties. As I perused this week’s Peoples Market in the rain, the ideas for a hyper-seasonal version of my favorite accompaniment took form.
Garlic Scapes in action
Garlic scapes are one of the first things available at the markets around the area and are a great ingredient if prepared properly. The flower bud and stem of the garlic plant, with their exotic gnarled look, have a mild and sweet garlic flavor. Arugula is another early season favorite and readily available at markets early season as well. The spicy flavor is a great addition. A few pesto purists might cringe at the substitution of Parmesan for asiago, but I found in this recipe the nuttiness of the asiago was a better complement to the brighter flavor of the garlic scapes and arugula. While making spinach pasta, a chef once told me it should look like “Gumby just got put through the pasta roller.” The neon green appearance of this sauce looks like Gumby just got put through a food processor.
Farmers Market Favorites: Garlic Scape and Arugula Pesto
Ingredients
- 1 1/2 cups garlic scapes chopped with flower buds removed
- 1 cup basil
- 1 cup arugula
- 1 cup asiago cheese
- 1/3 cup olive oil
- 1/3 cup pine nuts
- 1/2 lemon juiced
- Salt and Pepper to taste
Instructions
- Put garlic scapes, basil, arugula, asiago and pine nuts in a food processor.
- Turn on food processor and slowly add the olive oil to the mixture.
- Add lemon juice, salt and pepper slowly as well, tasting often to achieve desired flavor.
- Remove from food processor, and cover with plastic wrap up to one week refrigerated.
Nothing beats a toasted baguette, fresh mozzarella, and pesto
As I mentioned before, pesto is a great thing to experiment with. Try subbing out the pine nuts with walnuts or cashews for a different flavor and texture. You can get creative with things like hot peppers, sun dried tomatoes, or adding in spinach to give your recipe its own personal touch. Pesto isn’t just for pasta either. Try a dollop on a piece of fish on the grill, tossing vegetables in it before baking in the oven, or spreading on an ear of sweet roasted corn.
