I make quite a bit of pesto in the summertime and it seems I have posted variations on our pesto recipe a few times too (here it is with garlic scapes, and then again with arugula). Somehow I keep skipping our classic basil version though. Which is a real shame as it is really so delicious! So without further delay, here is Cubit’s Classic Basil Pesto recipe.

It’s really quite simple and you can add or subtract ingredients based on what’s in season or your personal food rules (ie please feel free to just skip the cheese, this recipe can handle it).

This is it, the last of this year’s scapes. I picked them last night, gave a handful to a neighbour who has been eyeing them, had Ryan roast some up with potatoes for last night’s dinner, and this afternoon I’ll turn the rest into this pesto with arugula and kale from the garden.

Combined with my grandmother’s pan and cutting boards from Timber Green Woods I can’t stop taking pictures. It’s a bit of an addiction.

Here are some of my favourite scape posts from around the internet. I’ve also been pinning scapes all over pinterest.

What are some of your favourite ways to enjoy these pretty and delicious garlic shoots?

Well Preserved’s Pickled Garlic Scapes and Pesto.

Shana’s roasting hers over on Folks Gotta Eat.

Karen is admiring hers for a bit after “borrowing” some and before eating them over at the Art of Doing Stuff.

Young Urban Farmer’s are making vegan scape pesto.

There’s so much going on right now that I’m having trouble writing any of it down. It’s all good, just a little dizzying.

Here’s a few quick instagram shots from the last few days and a promise that I will finish and hit publish on a bunch of half written posts.

The last pesto of the season is always delicious but also a little sad.  I suppose not having fresh pesto all winter just makes it more delicious in the spring.  I’ll try to make this quick and painless so I don’t miss it too much.  Pesto is so, so, so simple to make and absolutely one of my favorite foods.