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With apologies, this blog entry, incomplete though it may be, was posted today in error. The recipe is complete, however. See you all soon.

Garlic Scapes Pesto Recipe

yield: about 1 cup (200 ml)

Ingredients

• 3 oz (86 g) fresh garlic scapes — about a dozen, depending upon size
• 1.5 oz (43 g) fresh basil leaves (see Notes)
• 3 tbsp pine nuts, toasted
• zest of 1/2 lemon
• Pecorino Roman cheese, grated (see Notes)
• 1/3 cup extra virgin olive oil (see Notes)
• salt & pepper to taste

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Notes

I used a 2:1 ratio of garlic scapes to basil leaves. In retrospect, I should have gone 3:1. Although the pesto was flavorful, it wasn’t quite garlicky enough for my tastes.

For this amount of pesto, I would have used about 1/2 cup of grated Pecorino Romano cheese.

If I were to use this pesto immediately, I would have at least doubled the amount of extra virgin olive oil used above.

Because this recipe creates a paste, its yield is about 1/3 less than it would be if the grated cheese and all of the oil were added during preparation.

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It’s déjà vu all over again …

Today’s look back features Pasta al Salmone, Pasta with Salmon. I first tasted this delicious pasta while in Italy for the first time and it was love at first bite. It took me a number of years to replicate that dish but I finally did and now I can enjoy Pasta al Salmone without having to deal with airports and surly flight attendants. You can see the recipe by clicking HERE.

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