Pesto, pesto and more pesto

I have been going pesto crazy lately with all the garlic scape from my CSA last month – I was able to freeze some of the scape with the help of Eric – CSA farmer, which  has been an awesome addition to my pesto making ability. It really MAKES the pesto. I mean garlic is good and all… but the scape. The scape is glorious. Adds a sweetness that full-grown garlic can’t match. From one batch of pesto, we have had several scrumptious meals. We’ve had pesto burgers (recipe below), pesto spaghetti squash, pesto meatza, pesto roasted veggies… and tonight? How about some pesto shrimp over garlic spaghetti squash? Yes, please. Might even spice things up with a new batch of spicy pesto (foreshadowing of tomorrow’s blog)

In case you missed the pest0 recipe last week:

And now…
Pesto Burger
1 lb of Grassfed ground beef
2 cloves garlic minced
1 red bell pepper chopped
salt and pepper to taste
1/4 cup pesto sauce for inside the burger
2-3 tablespoon of pesto for the top
Grapeseed Oil on hand

In a large saute pan add grapeseed oil and heat over medium heat – add minced garlic, followed by red peppers. Saute until they begin to soften. Remove from heat and set aside. Put ground beef in a large bowl – add garlic/red pepper mix and salt & pepper. Ball meat into center of bowl and section into quarters. Take each section and form into a ball. Begin to flatten each ball from the center and work out toward the end – until the patty starts to form. Then I press between my hands and lie flat on a plate. While you are forming the patties preheat a large skillet or grill pan over medium-high heat (while the pan is still cool – spray with grapeseed oil). Please each burger on the hot griddle and brown both sides. Grassfed beef cooks very quickly – so don’t leave them to their own devices. You’ll probably only need about 3-5 minutes per side. Remove from pan – top with pesto and enjoy!

Categories: Recipe


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