The farmer’s market opened this weekend. It was full of beautiful spring vegetables. I grabbed english peas, asparagus, garlic scapes, beets, carrots, and green garlic. I also got some fresh pasta and a nice block of local cheddar. I pulled out my variation on Peter Berley’s pesto which uses garlic scapes and green garlic in place of the garlic. With that pesto and some of the asparagus, I made a pizza (see below) and tonight I am going to make the pasta with peas, asparagus, carrots and pesto.
Garlic Scape Green Garlic Almond Pesto
1 1/2 cups toasted blanched almonds
3 garlic scapes
4 green garlic bulbs and stems
1 clove garlic
2 cups packed basil leaves (or more)
3/4 to 1 cup olive oil
1 Tbsp water
3 Tbsp fresh squeezed lemon juice
1 tsp lemon zest
salt to taste
Grind the almonds in a food processor. Add the various forms of garlic, lemon juice, water, lemon zest, basil and puree. Add the olive oil gradually. Add salt to taste. Place in a container and cover with a light film of olive oil. Store in the refrigerator.
Here is the pizza recipe. The only thing I changed was to slather on the pesto before the cheese.
Here is a picture of the Shaved asparagus pizza with garlic scape pesto: