Intensity Without Burn: Blue Moon Garlic Scape Pesto
Since we last wrote about the wonder that is Blue Moon Garlic Scape Pesto, the clamor about this rich sauce has only grown louder. See, for example, Dorie Greenspan's recipe for garlic scape pesto, made with toasted almonds.
As the 2010 fresh scape season ends, how good it is that Blue Moon's garlic scape pesto freezes perfectly, so it is a local green food we can have year-round. I have learned a few things about garlic scape pesto recently. First, adding lemon juice, which seems like a good idea to "what have I got on hand" cooks like me, browns the pesto instead of making it or keeping it bright green. Second, Kenny's Farmhouse Asiago cheese works much better than Parmesan in garlic scape pesto, and is much more local, of course.
Finally, truthfully, Blue Moon's pesto is several light years better than any I have made at home. I can't explain that, but I have proven it to myself definitively.
How to use this elixir? Seven ways that work:
- Put a spoonful on top of steamed or roasted new Kentucky potatoes.
- Mix two teaspoons with two teaspoons softened butter and brush on a grilled Stone Cross or Heritage Hill Kentucky pork or Garden of Eden lamb chop just after you remove it from the grill.
- Add one tablespoon of pesto to freshly sautéed Kentucky oyster mushrooms. Stir the mixture into some fresh Roasted Red Pepper pasta from Lexington Pasta. Top with toasted walnuts or pine nuts.
- Add a teaspoon to your standard vinaigrette to make it robust. Add a second teaspoon and dress a black (Tuscan) kale salad with this mixture.
- Put a small dot of garlic scape pesto on each tomato/mozzarella duet in a summer Caprese salad; notice the combo sings louder than before.
- Drape a teaspoon or two lightly over the exquisite soft, fresh goat cheeses Bleugrass Chevre and Sapori d'Italia make; serve with toasted or fresh Sunrise Bakery baguette slices or, for the gluten avoiders, Hazelnut Nut Thins.
- Put a little pile on your plate when you eat Kentucky corn on the cob. Slather a few rows at a time - and see the corn and garlic stars align.
I didn't mention sticking your finger in and licking the pesto off, or, more elegantly, getting out a spoon and eating Blue Moon Garlic Scape Pesto straight from the container. Thoughts like these will cross your mind, but Savoring Kentucky does not intend to encourage such behavior.