I have  fond memories growing up and absolutely loving salads made with beefsteak tomatoes drizzled with a balsamic vinaigrette and occasionally some fresh basil and mozzarella. I could eat that salad every day! To me, that dish says summer. Long, lazy days of summer…happy sigh. That memory came rushing back while at the Farmers’ Market this weekend when I spied some lovely lush beefsteak tomatoes. Knowing, too, that we received a generous heap of garlic scapes in our weekly delivery, my mind started to plan for our evening meal.

Not having made pesto out of scapes (scapes are the stalk that grows out of the garlic bulb, which need to be trimmed so that energy is directed toward the maturing garlic bulb) I did a little research and decided to use the recipe that called for ingredients I had on hand. This recipe was easy and delicious and made even better when Ben tossed some fresh basil leaves in to the mix. We then layered slices of tomato with the pesto and fresh mozzarella. Not only was it pretty to look at, it was tasty, too!

The garlic scape recipe is courtesy of Epicurious, and please note that we didn’t add salt, and we did add fresh basil leaves.

Garlic scape pesto with tomato and mozarella

10 large scapes
1/3 cup finely grated Parmigiano-Reggiano
1/3 cup shelled roasted unsalted pistachios
1/3 cup olive oil
small handful of fresh basil leaves
salt and pepper to taste

Combine scapes, cheese, basil and pistachios in food processor and pulse until well combined. With processor running, gradually add olive oil until smooth.

1 or 2 large beefsteak tomatoes – cut into slices

Fresh mozzarella cut into slices

Assembly

Layer tomatoes, pesto and cheese….season with additional salt and pepper as desired.