What you Need :
- 1 bunch garlic scapes (4-5 scapes), cut into 2” pieces, about one cup
- juice from half a lemon
- ½ teaspoon sea salt
- ¾ cup olive oil
- 4 summer squash and/or zucchini
- 1 15oz can chickpeas, rinsed and drained
- ½ pound cherry tomatoes, halved
- basil leaves for garnish
- Freshly ground black pepper and sea salt (optional)
How to Make It :
- Add the garlic scapes to a food processor and pulse a few times until scapes are roughly mixed. Add lemon juice, salt, and olive oil until it is well combined and smooth. You can also add toasted nuts, such as pine nuts or walnuts, as well as parmesean cheese. Any left over pesto can be frozen for use later.
- Use a vegetable peeler to cut long ribbons of summer squash, like fettucine. (Try not to use the the seeded inside because it won’t be firm enough to stay together once it’s cooked.)
- In a saucepan, over medium heat, heat 4 tablespoons of pesto (or to taste) and the squash ‘noodles.’ Add the chickpeas and saute for 1 – 2 minutes. Make sure all ingredients are evenly covered in pesto and the noodles are and not mushy. Remove from heat, mix in the tomatoes, garnish with basil, and serve. You can add freshly ground pepper and sea salt as desired.
Recipe adapted from: For the Love of Food Blog