I made a lovely pesto with garlic scapes, walnuts, and parmesan cheese, and tossed it with this penne pasta. There's also arugula from Ridgeview Farms, and a sugar snap pea and radish "tulip" from Crescent Moon Farms.
In the lower compartment: slices of white nectarine, cherries, carrots, and fresh cucumber from Crescent Moon Farms.
I made a trip last weekend to Seattle for my best friend's wedding celebration, and also to see my mom. Of course, no trip to Seattle would be complete without a stop at Uwajimaya! I went a little crazy there and bought a few bento books, as well as two new bento boxes. And then as we were leaving Uwajimaya, I noticed that there was a Daiso store right across the street. Bonus! So I spent some time there and got a few fun things, including this cutie-patootie Bunny felt band for my bento box. Look closely and you can see a few strawberry Pocky sticks tucked away in the upper compartment of the bento box. Stay tuned for more of the stuff I scored while in Seattle!
Recipe for Garlic Scape Pesto
1 cup roughly chopped garlic scapes
1/3 cup olive oil
1/4 cup walnuts
2 ounces finely grated parmesan cheese
salt and pepper to taste
Combine the garlic scapes and olive oil in a food processor and pulse until finely chopped. Add walnuts and pulse again to incorportate walnuts. Remove pesto from food processor and stir in cheese and seasoning. You can freeze this pesto (I lined an ice cube tray with plastic wrap and froze the pesto in cubes!), or put it in the fridge and use it within 10 days.