Squash with garlic scape pesto

A man willing to kiss me after garlic scape pesto must really love me 🙂

The next time I get asked “If I were a vegetable what would I be?” My answer is going to be garlic scapes. I love these funky garlic flower tops. They’re different, and fun to look at and cook with. 

Even though  this pesto has a far stronger garlic vs basil flavor, it’s still not what I think of as that sour, pungent, harsh garlic. It’s woodier and grassier, IMO. In fact, if you don’t have enough scapes, the best substitution is chives.

A little of this pesto goes a long way so it’s economical too. 

Garlic scape pesto

• 6 garlic scapes, trimmed of woody stems and flowers  (about 4″ of stalk from each stem)
• 1/3c cashews
• 1/3c olive oil
• 1/3c parmesan
• 1/4 basil
• Salt

Chop up the scapes in a food processor, add nuts, basil and blend. With machine running, add oil until a consistent texture. Add parm and salt and pulse to combine.

Saute sliced zucchini and yellow squash in olive oil 3-5 min til softened. Toss in pesto. Kiss beloved spouse/SO.

Chicken sage pesto sandwiches

Using up the last of the herbs from the summer garden–this week: Sage. This savory herb is great inside a whole roasted chicken, I also like to make this sandwich, with a fresh take on pesto using sage.

Chicken sandwiches with sage pesto

For chicken:

• 4 chicken breasts
• 2 garlic cloves chopped
• 1/4c vinegar (I used VOM FASS calamansi–light and citrusy)
• 1/3c olive oil
• Baguette
• Granny smith apple

For pesto:

• 1/3c sage leaves
• 1/2 bunch arugula
• 1/4c walnuts (or pine nuts)
• 1/3c parmesan
• 1 clove garlic
• Olive oil, salt and pepper

Tenderize chicken, marinate in garlic/olive oil/vinegar mixture for at least a couple hours. Make the pesto by processing sage, arugula, walnuts, parmesan and garlic in a food processor or blender. Add oil until the mixture is smooth. Season with salt and pepper. Grill the chicken. Top baguette with chicken, sage pesto and sliced granny smith apples.