Basil Garlic Scape Pesto

Ingredients

• 1 bunch of garlic scapes, trimmed (about 1/3 lb)

• 1 handful of basil, 10-12 big leaves

• 3-4 scallions trimmed to the tender green part

• 1/2 cup olive oil

• 2 Tbsp lemon juice, ACV or white balsamic vinegar

• 1-2 tsp salt

• 1/4-1/2 tsp pepper*

* I have used white pepper, black pepper and crushed pepper for this and they all have an impact in a great way. The white pepper is more delicate and lends well in a fish dish like a Salmon En Croute (below). The crushed red pepper is what I go for when I want a kick and is great for pasta or a focaccia spread. I try to put away at least one batch of each in the freezer but definitely black pepper is always the crowd pleasing win and if I’m doing a big batch, that is what I choose.

PREP

Clean garlic scapes and let dry. Trim the flower tip off the top (these could be pickled in a 1:1 vinegar to water brine in the fridge for fun salad toppings for the next couple of weeks!)

Snap one of the scapes close to the bottom, if its woody or you have to cut through it to break it, try to snap up a little higher until you find where the woodiness ends and the tenderness begins. Then trim all of your scapes to that spot.

Unless you’re a bit late in picking your own crop, most you find out there in the markets are tender to the very end so this may not be necessary but definitely worth the check for the sake of both you and your food processor blade.

Trim the cut ends from harvest either way.

Gather the rest of your ingredients.

Rough chop the scallions.

PROCESS

Place all in food processor and blend until well combined.

Store in the refrigerator for up to 7 days or freeze for 8 months. Have you learned the baking sheet or ice cube trick for freezing pestos so you can pull out portions as you go?

Salmon En Croute

for 2-4 (if serving 6-8 or seeking leftovers for lunch from your efforts, double all ingredients and follow all the same steps and note the filo process slight change)

Ingredients

• 1/2 cup basil scape pesto

• 1 side of salmon, cut into two equal lenths

• 4 Tbsp of olive oil or melted butter

• 3 sheets of filo dough

Tools

• Baking Sheet

• Basting brush

• Steps

• Preheat oven to 375 degrees F.

PREP

Lay 1 filo sheet on a baking sheet with the longest edge facing you. Brush with the oil or melted butter. Cover with 2 more filo sheets, brushing each with the oil or melted butter on top.

If using 1 side of salmon, place one of the pieces 3 inches from the end closest to you with the thinner end facing you and the cut and wider end facing away from you.

If using 2 side of salmon, place one of the sides evenly in the center of the filo sheet.

Spread with pesto.

Top with the other side of salmon mirroring the shape of the first as much as it will.

Brush the edges of the pastry with more of the oil or butter.

If using 1 side of salmon, fold the empty half of the sheet over the fish and back towards you.

If using 2 sides of salmon, brush the remaining filo sheets (3) just as you did before and then place it on top of the salmon.

Press the edge to seal. You can use a fork to crimp the edge, fold it over itself like a parcel, or just pinch it lightly together. They all will work as long as its sealed!

BAKE for 25 minutes for the 1 side and 35 minutes for the 2 sides.

Cut into even slices and serve.