Farmers’ market season has begun in Colorado, thank goodness. It’s wonderful to spend time picking out fresh items for dinner again. One day we’ll have our own garden, but for now we depend on visiting our favorite markets for the bulk of our food during the summer and early fall. I love garlic and it’s always exciting to see garlic scapes, so green and curly. Soon enough we’ll be able to buy garlic bulbs again to store through the winter. The season has just started, so there are many wonderful things that will start showing up at market.
Another thing I love is pesto. For this particular one, I referred to a Washington Post recipe. Instead of using walnuts, I used toasted pepitas (pumpkin seeds) and I don’t add cheese unless I’m going to use the pesto right away. I also like adding a little preserved lemon sometimes to balance the garlicky flavor.
What to do after making garlic scape pesto? I love adding it to white bean dip, topping roasted vegetables, slathering it on meats, add it in soups, scramble eggs with it, and toss it with pasta. There are numerous ways to enjoy pesto! I’m planning to make a pizza with this pesto along with a mix of mushrooms and fresh mozzarella for dinner. Simple, easy, and delicious. What is your favorite way to use pesto?