Garlic Scape Pesto

Week 5 (7/6 pick up): swiss chard, radishes, snap peas, baby lettuce mix, head of lettuce, broccoli, zucchini, yellow squash, pickling cucumber, garlic scapes, green onions

What's for dinner tonight?
We got a ton of garlic scapes this week and had some leftover from last week, so I tried my hand at making garlic scape pesto. Most of the recipes I found were pretty similar to basil pesto. I cut the scapes (6.75 oz) into 1-2 inch pieces and put them in the blender with a bunch of basil I had leftover from last week. I added a 1/4 teaspoon of sea salt and olive oil. With the olive oil, I add it gradually and in total included just enough, so that there is enough liquid to enable the pesto to blend in the blender. I would have added pine nuts, but my husband is allergic.

Garlic Scape Pesto Pasta with Broccoli and Yellow Squash
Now what to do with the pesto? Once I tasted it, I thought it would be great spread on bread and baked like garlic bread mmmm... But I didn't have any bread and didn't want to go to the store. It would also have made a great sauce for a veggie pizza, but I didn't have any pizza dough handy either. So I settled on elbow pasta with broccoli and yellow squash. I sauteed the broccoli and summer squash in olive oil until tender and lightly browned. Then mixed it with the pasta and pesto, and tossed with parmesan cheese. Yum.

INGREDIENTS:
garlic scapes - 6.75 oz
1 bunch of basil (add more if you like, that's all I had)
pine nuts, if desired
1/4 teaspoon of sea salt
olive oil - not sure how much I used
1 head of broccoli, chopped
2 small yellow squash, cut in half lengthwise and then sliced
1/2 pound dried pasta