Ace Food Desk says here’s a tasty food recipe, ‘White Beans with Garlic Scape Pesto and Feta Cheese’ from The Vintage Kitchen to enjoy with Kindness & Love xx A&M
Garlic Scape Pesto
Toss the scapes into the food processor and pulverize them to a coarse consistency. Add the basil, shallot, and seeds or nuts and pulse to the desired consistency. Drizzle in the olive oil at the last so you can control the thickness. The cheese is optional.
To make the bean dish, simply mix in however ever much of the pesto you like into warmed beans; the way I want it may not be to your liking, so please yourself here. Add the feta, a little parsley if you have it and mix well. The feta will soften from the warmed beans. Taste, season with salt and pepper, and garnish with cherry tomatoes and some of the charred garlic scapes. Drizzle with a bit more olive oil and a squeeze of lemon.
You can serve this as a side, a light lunch, or spread it on toast for a simple supper. Add more acid the next day, and you have a lovely side salad.
Any leftover pesto can be used in many ways. Spread it on a slice of baguette, make pesto mayonnaise, fill some cherry tomatoes, or top your scrambled eggs. No need to waste a drop, one meal morphs into the next.
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