This recipe comes from my good friends Keith & Megan, who served with me in the Peace Corps. They farm out in Paoli, Indiana and sell top quality produce at farmer’s markets in Bloomington and Louisville. Check them out here http://www.naturallygrown.org/farms/3645.
-John
Ingredients & Preparation
For the Pesto
1 bunch of garlic scapes (approximately 10 scapes)
1 bunch of basil
2 TBS oil (I like olive or walnut)
Salt to taste
For the scrambled eggs
6 pasture raised eggs (locally grown)
1 TBS grass-fed butter (locally grown)
Prepare the Garlic Scape Pesto-
Roughly chop the garlic scapes and add them to blender or food processor. Remove the basil leaves from the stems and add them to the scapes. Add the oil and process the sauce till it is creamy.
Crack eggs into a bowl and beat with as much or as little pesto as you desire.
Set a frying pan on medium heat and add the butter. Once the butter is slightly sizzling, add the egg mixture. Scramble the eggs in the pan and turn off heat just before the eggs are completely solid.
*pictured served with local nitrate free jowl bacon, locally made sourdough toast and berry butter.