…to hold you over until tomorrow’s exciting experiment:
I made another round of garlic scape pesto, this time without the peas. This time, I used two bunches of garlic scapes (about 10), one bunch of fresh basil (also from the CSA), 2 tablespoons of toasted pine nuts, 1/3 cup of olive oil, and 1/4 cup of Parmesan cheese. I put this batch in the freezer so that I can enjoy the delightful taste of scapes later in the season!
…and a little something to hold me over: the perfect summer snack. I chopped up the little pickling cucumber, added a bit of feta and tossed them with some olive oil and chili powder. Such a nice little treat.