I had some friends over for swimming near my new place. We tried out the lake nearby and it was the perfect temperature for a sweltering Seattle day. Sweltering heat = 85F. We’re pretty weak here in Seattle!
After swimming, everyone else headed off to the store for panini ingredients, and I decided to make some pesto using what came in my CSA box this week. One of their recommendations in the weekly newsletter was arugula and garlic scape pesto, so I decided to try that. After looking at some recipes, I didn’t have cheese or any of the nut types other people were using, so I improvised. I remember reading about vegan pesto on Food 52, so I substituted nutritional yeast for the parmesan. I had some almonds in the fridge but it felt boring with just those, so I found some pistachios to make it a bit more exciting!
When all was said and done it was a little bitter and “off” tasting, so I added a splash or two of red wine vinegar and that really evened out the flavor a bit more. We slathered it onto some bread and made Caprese (Tomato + Basil + Mozzarella) Panini with Pesto. We picked some lettuce from the garden with a balsamic vinaigrette and had the first of hopefully many meals on my back deck!
Arugula and Garlic Scape Pesto
- One bunch arugula
- Handful garlic scapes
- 3 garlic cloves (peeled)
- 1/4 – 1/3 cup olive oil
- 3/4 cup Almonds
- 1/4 cup Pistachios
- Salt to taste
- 1 – 2 T. red wine vinegar
- 2 T – 1/4 cup Nutritional Yeast OR Parmesan Cheese
Using a food processor (or blender), blend all ingredients until smooth. You can add parts incrementally (such as the oil) and taste it between additions to get the right texture/flavor you want.