Thursday, June 10, 2010

Garlic Scape Pesto Bento

Wow, life sure got interesting! Sorry for no bento posts in a while, I ended up with a new job here at the station, and I am slowly but surely getting the hang of it. A side effect of my new two-hour daily talk show duties, is that I am hella tired, and don't have time to make bentos. But I was determined to get back to it this week.

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.


  1. Woh--I needed a garlic scape recipe and here it is! I picked up some of these strange beautiful specimens at the farmer's market and now I know how to cook 'em--excellent! Thanks, Sonoma Bento!!

  2. Enjoy bentobird! And feel free to modify it as you see fit, adding basil, or using different nuts. It's yummy. :-)