One of the things I thoroughly enjoy about the local produce season getting under way is the challenge of trying new things. Before Heaven and Earth Farm brought garlic scapes into the store last week, I had never heard of them, but typing the words into Google gave me a few ideas about how to cook up these bad boys. Specifically, this blog gave me a recipe that screamed to be made.
So I did. I don’t have a food processor, (someday, oh one beautiful someday, I shall!) but I do own a blender. The blender worked okay, but I ended up needing to put in about a tablespoon more olive oil to get it to mix together properly.
I tossed the pesto with some al dente fettuccine, sprinkled some extra parmesan on top, and WHAMO! Talk about a taste sensation – the intense flavors of garlic and greenness danced upon my taste buds in a very pleasing samba. We paired it with a Viognier from Pilot Peak Vineyard and Winery which was an extremely good call. The garlic amazingness brought out pear flavors in the wine that were lovely counterpoints.
My Charles pointed out that some sourdough bread with a little bit of butter would have been a nice addition to the meal, and I agree. We didn’t have any on-hand, but if we had, the meal would have gone from wowza to complete contentment. Even without the bread, it was fantastic.
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