Summer Squash and Garlic Scape Pesto
Since we have summer squash this week you can make a nice combo here with the scapes. You can use this pesto a number of ways—as a side dish, spread on crusty bread, added to a summer soup to boost the flavor, use it in a lasagne or serve it over pasta or rice. If you are serving it over pasta save some of the pasta water to thin the pesto if desired.
About four zucchini or any summer squash (you can use a variety of squashes), sliced thin
A good sized bunch of garlic scapes, buds removed and scapes chopped
1 banana pepper, seeded, diced (you could substitute a sweet pepper)
1/3 cup olive oil (more or less)
Sea salt, cracked pepper
Small handful of mint leaves (optional)
Salt zucchini or summer squashes in a colander and allow to sit for 20 minutes. You can use paper towels to absorb the excess moisture. (This step is not so important if the squashes are small.)
Saute the summer squash in olive oil on low heat until soft and cooked through—you don’t want it to be mushy but you also don’t want it crunchy.
In a food processor, add chopped scapes, salt, pepper, banana pepper and the mint. Pulse until the scapes seem as small as you can get them, adding olive oil a little at a time. Add in the cooked zucchini and process. You’ll have to judge here if you need to have more olive oil depending on what consistency you want. If you are serving this over pasta go ahead and add some of the starchy pasta water to the pesto if you want to thin it a bit.
Revision 4. Last edited Sat 19 Jun 2010 10:10am by NaomiSofer