Arugula Garlic Scape Pesto
Arugula and garlic scape pesto brings together the best of early summer vegetables and melds them into a luscious, bold pesto. You can make this recipe in a snap using a food processor to do all the work. Use it to dress fresh pasta, spread on a charcuterie sandwich or atop a cracker with some ricotta cheese. The pesto can be stored in a glas jar in the fridge for upto two weeks, if it will even last that long before it is gobbled up.
Get To Know Your Greens
Arugula is also known as “rocket”, a leafy herb that has a sharp peppery taste and strong green flavour. It is often used in salads or on fresh made pizza or tossed into any cooked dish that needs a shot of green .
Garlic Scapes are harvested in the late spring to early summer. These curly flower shoots are what the garlic plants send up to be pollinated. We cut the flowers off to save the plant’s energy and produce larger garlic bulbs. Scapes can be used the same way as garlic cloves and have a milder ,sweeter taste than the cloves would have. Add them to stir fry or saute with butter and topped with parmesan cheese to serve as a side dish.
- 2 cups Arugula washed and trimmed
- 3 Garlic Scapes, chopped
- 1/2 cup of grated Parmigiano Reggiano Cheese
- 1/4 toasted Walnuts
- 1/2 cup Olive Oil
- 1 tsp Salt
- Wash Arugula and trim off any long stems, place into the bowl of a food processor.
- Toast walnuts in a pan over medium heat just until they start to turn more golden dark in colour.
- Add remaining ingredients except olive oil into food processor and pulse just enough to get the ingredients combined.
- Slowy drizzle olive oil into food processor while it is processing on low, the olive oil will emulsify into the mixture. Once you have added it all, process until it reaches and uniform consistency. It may be coarser than a traditional basil pesto depending on how large the arugula leaves are.