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Garlic Scape and Rucola (Arugula) Pesto
Pesto is usually made with basil, but this early in the season our basil is just thinking about growing. So, we replace the herby pungency of basil with the unmistakable scent and peppery finish of rucola . Rucola is a ubiquitous Mediterranean edible weed that is a cousin to arugula, which is widely cultivated in the USA . Our rucola has been reproducing every year since 2002 when we brought some seeds home from a trip to Sicily . It smells and tastes great, plus it is carefree to grow. We just let it go to seed naturally and every spring and autumn we have a tasty reminder of the Sicilian countryside.
Ingredients:
1/2 C. (about two stems) garlic scape, cut into 1 inch lengths
2 C. Rucola or Arugula
1/4 C. pine nuts, toasted
1/4 C. Parmigano Reggiano cheese, grated
1 lemon, zest and juice
1/2 C. extra virgin olive oil
Salt to taste (sea, grey or kosher salt)
Procedure:
Gently toast the pine nuts in a dry pan over medium heat until the nuts become fragrant and turn just slightly brown - not black! Combine the pine nuts, garlic scape, rucola cheese, lemon zest and juice and salt in a food processor. Process until finely ground. You may have to occasionally stop and scrape the sides of the processor with a spatula. While the processor is running, slowly drizzle in the oil. Taste and adjust the salt. Serve as a dip for crusty bread or hearty vegetables (e.g. roasted onions or potatoes), topping for grilled meats, or as a sauce for pasta.
Submitted by:
Tom DiGangi
Laura's Organic Gardening Blog
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