Thursday through Sunday, I was away in the northwoods with no Internet, little phone signal, creatures crawling in the walls in the middle of the night (!!) and daily dinners at supper clubs where the only vegetables were potatoes. It’s a funny world to escape to for a greens-loving girl, but, every year when I go to Minocqua, I think again how nice it is to detox a little from a connected life.
In order to take the trip, I was away from Tim for the longest time since we got married, and, kind of like Mary in Downton Abbey, I have to say that it’s amazing how another person can become so a part of you that you almost can’t remember what it was like to be without him. If I wrote every post on this site from here on out just telling you about what a kind husband I have, I still wouldn’t do him justice.
Anyway, we’re here with my family today, soaking up some time together and with them, so I’m going to keep this post short. I just want to tell you, first of all, that I am so thankful to the God who heard my prayers and gave me a husband who talks, fights, plans, travels and suffers with me in a grace-filled way; who isn’t insecure; who doesn’t say one thing when he means another. After a few days away from him, I’m freshly surprised about how sweet it is to have him. Also, I want to tell you about the garlic scape pesto he and I made the night before I left.
We had garlic scapes because of our new CSA (this one, in case you in Nashville are curious), an ingredient I’ve never cooked with before. Long and green and winding, garlic scapes have that unmistakable garlic flavor you’d know from the bulbs, but they are a little less potent. They’re perfect for pesto, to which we usually add garlic anyway. Wednesday night, we blended them up with olive oil, Parmesan cheese and salt, and used the combination to dress a salad and top leftover ravioli.
Here is the recipe we used:
Garlic Scape Pesto
Adapted from A Garden for the House
Makes plenty of pesto, about a quart(ish), which is enough to dress a big salad for three, top around a dozen ravioli and save some of in the freezer for later
20 garlic scapes, knobby seed-pods removed and discarded
1 cup of almonds
1 1/2 to 2 cups extra virgin olive oil (add extra to a portion to make it a salad dressing)
1/4 to 1/2 cup grated Parmesan cheese
Generous salt and pepper to taste
Chop off the ends of your garlic scapes, along with any brown or damaged parts. Throw in food processor, along with almonds. Pulse until well combined. Add Parmesan and blend. Add olive oil while food processor is running, streaming it steadily. Go up to 1 1/2 cups and check to see if it’s the consistency you like. Either keep adding olive oil or keep blending or both until it’s where you like your pesto. Salt and pepper to taste, which, in our case, means adding a lot of salt.
To use as a salad dressing, separate about a cup or so of the pesto and thin it out with olive oil until it’s the consistency you like for your greens.