Garlic Scape Basil Pesto

I thought to myself, ‘self, you write a Maine blog, and sometimes I just can’t tell.’ So I took out my camera during our sailing race last night (obviously my role on the boat is very critical), and took some photos for the ole Maine bloggy blog. 
We sail on Casco Bay, and last night we headed upwind to a point off the Eastern Prom and then downwind to one near Cow Island. Below you can see Mackworth from the marina just north of Tukey’s Bridge in Portland. 
We’ve had a thunderstorm filled week, but during the sail last night, the clouds cleared and the sun came out. We’re forecasted to have a beautiful beach weekend, with temps in the high 80s.

And now back to our regularly scheduled program, in which I discover that the pesto I made is good on everything. Potato salad? Yes. Grilled zucchini salad? Yes. Mixed in with corn, under a fried egg for breakfast? Yes.

Garlic Scape Basil Pesto

Handful of basil leaves
2-3 garlic scapes, chopped
Big chunk of Parmesan
Walnuts or your choice of nut
Olive Oil

Blend first four ingredients in a food processor while drizzling oil in, until smooth. Eat on everything. 


Sorry this isn’t more of a recipe, but that’s just kind of how pesto is. Adjust things to your liking- you can even omit the cheese. Freezes well in ice cube trays. The pesto will darken during storage, but that’s OK.

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This entry was posted in blogs, food preservation, Maine, recipes, sailing, veggies. Bookmark the permalink.

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