Monday, July 14, 2008

Scape Pesto

UPDATE: A friend suggested I mix the lemon/limeade with my Hendricks Gin.
Best suggestion in a loooooong time.
It's my new favorite summer drink.
Better than mojito.
Better than Pimm's lemonade.
Better than a Negroni.
I need to come up with a fetching name for this concoction....

As you were~
I had a delightful dinner highlighting garlic scapes and fresh herbs....

The pesto was fairly simple, I cut up the green stems and 3 of the white flower heads - that's the part with the most flavor - there was no definitive answer on whether or not to use them, so I split the difference.
2 of stems of basil.
2 stems of oregano.
4 chive spikes.
I threw that into a food processor to chop.
Then I added some olive oil (1/4 cup-ish).
Some chopped walnuts (again, 1/4 cup-ish)
Salt and pepper to taste and some parmesean cheese.
I sauteed the pesto with angel hair pasta and added some fresh basil chiffonade.

And it goes well with... Lemonade!

I've been making a concerted effort to use as much of my herbs as possible (I had a habit of growing them and rarely using them). So I've been looking for recipes the match my garden, especially the lemon verbena that's doing really well this year.

Simple syrup: Heat 1 cup H20 with 1 cup sugar until sugar is dissolved.
Pour that over a bunch of freshly cut verbena, lemon balm and mint to infuse (about 30 minutes). I think any citrus-y or minty herb would do: pineapple sage, lemon grass or just mint alone.

Meanwhile, juice and strain 3 lemons and 2 limes and add it to syrup (which was also strained).
Add cold water to taste.

Deeee-lightful on a summer day.

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