It’s been garlic scape season for the past month or so, and to be honest I can’t think of a better season as garlic and I get along well! I’ve also got a condo sized herb garden on my patio this summer, and the herb that is growing the fastest and I can barely keep up with is the basil. So, naturally copious amounts of basil + garlic scapes at every farmers market = a recipe idea!
Garlic is an absolute wonder food, and I will be doing a separate “In Mandy’s Pantry” post on garlic because there’s so much to say about it. When I make anything garlic-y for myself, I usually go slightly overboard on the garlic, so be warned – this recipe is garlic-y! (Note that I did reduce the garlic to basil ratio here after testing it with a few friends.)
I put this pesto on top of raw zucchini noodles and added sprouted adzuki beans and fresh cherry tomatoes. You could add some fresh salmon or a breast of chicken. Whatever you like! You could also put it on top of regular pasta, or use it as a dip with some veggies or crackers. Let me know how you like it! 🙂