I had a few pieces of sourdough bread leftover from the loaf that I bought last weekend at Ithaca Bakery so I planned to make Ina's panzanella -- but as summer Sundays frequently go I didn't end up having exactly what I needed on hand. So, it was caio to Ina's version and time to improvise.
Read moreGarlic Scape Pesto
I've had garlic scapes in my fridge for weeks now and I've been meaning to do something with them but time got away from me and the tips just started to wilt, so I blitzed them into scape pesto -- which I plan to use in all sort of things over the next few weeks.
Blend together: 15 garlic scapes, trimmed; 4 tablespoons olive oil; zest and juice of one lemon; salt to taste
Makes a lot of garlic scape pesto that will keep in the fridge for a few weeks.