8 June 2011 § 3 Comments
I love pesto but I don’t have enough basil in my yard yet. So I made scape pesto with the few remaining, curly green shoots I had leftover from my trip to the Farmers’ Market last weekend.
This is a Dorie Greenspan recipe. It is just five ingredients of oily deliciousness – scapes, toasted almonds, parmesan, olive oil and sea salt. It is so good I had to stop myself eating it straight out of the jar. I think I will use any leftover pesto tomorrow to make a quinoa salad, now that is if there is any left.