For no particular reason, today was a lot more tiring than it should have been. I won't bore you with the details. Luckily, I had a friend drop by to borrow a book, and we chatted with a glass of wine. Just what the doctor ordered--things just look so much brighter after a good chat. And good wine.
But being busy also meant that I wasn't in the mood for making dinner. Luckily, making pesto is a snap--just throw some stuff into a food processor, boil some pasta, and voilà! Dinner. An intensely green, fresh and grassy and herbal dinner. (Sorry about the lack of visual here, but Jeff's camera is packed away for our upcoming trip and I'm not sure where he put it--hopefully I will remember to post them sometime soon.) Pesto freezes very nicely, too, so make a big batch and put it in the freezer, ready for the days when you just can't deal with cooking.
Garlic scapes are a great addition to pesto--they are curly and springy and nearly as pungent as garlic. I got mine through my CSA, and I wasn't sure what to do with them, but this worked out perfectly. If you don't have scapes, punch up the basil and add 2-3 cloves of peeled garlic. Works like a charm.
Garlic Scape and Basil Pesto
1 cup fresh basil leaves, packed
5-7 or so garlic scapes, green parts sliced into 1/4-inch pieces
1/2 cup olive oil
salt to taste
lots of Parmesan cheese for sprinkling
1. Wash your basil leaves, and put into a food processor. Add the scapes. Chop finely, until the basil and scapes make a heady green paste. (Note: this paste will be kind of chunky. Chop as finely as you like.)
2. With the food processor running, drizzle in the olive oil, 1/4 cup at a time, adding salt in between drizzles.
3. Serve over pasta, but be sure to save some of the pasta water to loosen the pesto. Otherwise it gets really clumpy and sad. Shower with Parmesan. Eat.