20 Locally Grown Weeks, Week 2: Garlic Scape Pesto

I had been hearing that you can make pesto from garlic scapes for a long time, but this is the first time I tried it. WHY did I wait so long?! It was delicious and the kids really enjoyed it. Dora often complains that true basil pesto is too spicy (from the raw garlic), but garlic scape pesto is milder, and stays green! 

The recipe I found called for pine nuts and parmesan like a traditional basil pesto, but I used what I had on hand. I rarely use pine nuts because they are just so stinking expensive (although they are, of course, delicious). I found cashews to be just right, adding the butteriness that you usually get from pine nuts. 

I rarely measure anything when making pesto - just go for it until the consistency and taste is right (requires tasting as you go). 

Use as you would any pesto - ours went into pasta with halved cherry tomatoes, grilled sausage, and a little pasta water. Mmmm. 

Garlic Scape Pesto (adapted from Food52)

In a mini-food processor combine:

1 bunch garlic scapes, sliced
1/2 cup (or so) roasted cashews (I like the "not too salty" cashew pieces from Trader Joe's) 
1/2 cup (or so) grated Asiago 
olive oil (until it reaches the right consistency) 
freshly ground black pepper 

Keeps in the fridge for a week-ish. 

Bonus: This week I also made Minestrone Soup with Collards and White Beans. I used this recipe, subbing in chicken broth for the water. Also I pureed some of the beans with some water (instead of smashing with a spoon).