Garlic Scapes Pesto by Singer Farm Naturals

This is Singer Farm Natural's recipe and I absolutely love the consistency! We made this using the scapes that Tom Szulist gave us following our tour of the farm and orchard.

12-15 garlic scapes (chopped)
2⁄3 cup toasted walnuts (This is optional, I left them out of this batch.)
12 medium basil leaves
1⁄2 cup Parmigiano Reggiano
1 teaspoon coarse sea salt
1⁄2 teaspoon black pepper
Olive oil, about 1 1⁄2 cups

Place the scapes, basil leaves, several tablespoons of olive oil, coarse sea salt, and pepper in the blender. 

Pulse a few times until the ingredients are roughly mixed and chopped. Add Parmigiano and give a quick blend.

Now, with the blender running, slowly pour the olive oil. Keep pouring and blending until the mixture is a thick and spreadable, yet not completely smooth.

To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added. We liked ours dolloped on our salad and smears on toast. This makes about 2 cups of pesto.

Milano Cookies - No Eggs!

Craving Milano Cookies from Pepperidge Farm, which I can't have because they have eggs in them really stinks! So after playing around with a family favorite cookie recipe and a nearly empty jar of Nutella I discovered I actually can have them now.

1/2 pound of sweet, unsalted butter
2/3 cup sugar
1/4 cup yogurt
1/4 tsp baking powder
1/8 tsp salt
1 1/2 tsp vanilla
2 1/3 cups flour
Blend thoroughly  Roll in wax paper and freeze for 30 minutes. Slice thinly.




Bake at 350* for 15 minutes. Wire rack cool. Smear with Nutella and stack.

 Enjoy stacked with a tall glass of milk.