Cooking is how I communicate. Feeding them wholesome food is how I take care of my family and friends...how I show my love. Almost every day I find myself wrapping Phoenix in the sling and explaining to him what we are making that day. He likes tasting things along the way or helping me rinse vegetables. They say children become readers on the laps of their parents. I believe the same is true for food education. We learn to appreciate healthy and well prepared food if we are exposed to it throughout our lives.
On this day, Phoenix and I were making a garlic scape pesto. He chomped on a garlic scape as we prepared it and then munched on some fresh basil. I prefer to blanch the garlic and basil as it makes the flavor a bit milder and also keeps the pesto a beautiful green color instead of turning brown. You can, of course, make pesto with regular garlic but we happened to receive these in our CSA this week and I thought it would make a delicious alternative.
Enjoy!
Garlic Scape Pesto
After wasting and blanching the garlic scapes and basil, puree with walnuts and Parmesan in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)
