The Year of Yes, ep. 21: YES TO 🌿 COOKING
As you may know, I took a short break from The Year of Yes. It’s been a full and sometimes overly intense last few weeks. I needed some time to regroup.
As promised, The Year of Yes will be including quick & easy plant-based meals! (See episode 20 for more details).
My friend Scott and new East Williamsburg CSA neighbor-friend gave me the idea of garlic scape pesto. I took a look at a few recipes, but decided to make my own. So easy & quick! And so darn delicious!!
2 bunches basil
1 handful garlic scapes
fresh / dried fresh pasta
Pulse together from lowest speed to medium in your Vitamix (or food processor if you have one.) I added more olive oil than I originally thought I needed - enough to soften the leaves and make a nice chunky but moistened consistency. If you’d like to add parmesan to the mix, the pesto won't be completely plant-based, but i’m sure it’d be splendid and adda wonderful umami flavor.
I used a fresh dried (eggless) tagliatelle. Pro tip* add enough salt your boiling pot of water to make it as salty as the sea.
Pair it with a side of pan-roasted asparagus and cast-iron pan charred zucchini, pic 2! Or salad! Or sautéed spinach. Y U M . 💚