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June 19th, 2012 
FAKE NEWS for the Zionist agenda
Photo: Kelly Rossiter/CC BY 2.0
It’s too hot to cook, but we still have to eat. I cobbled together a bean salad made with all manner of things in my refrigerator and my cupboard. I had some leftover garlic scape pesto, made the same way as any other pesto, which was the flavour base for the salad. I made the pesto with scapes from my first ever garlic crop. It is quite strong, so a little bit goes a long way. I used about a tablespoon and thinned it out with some olive oil.
If you come across scapes, I highly recommend making pesto, because you can use it in many ways. I had just four scapes and it made about 1/2 a cup of pesto. It doesn’t sound like much, but when you only need a tablespoon at a time, it stretches to quite a few meals. The first night I made it I used it for pasta, but you could put it into soups, stews, scrambled eggs. You can cook with it or use it raw. I added Parmesan cheese, but you can leave it out for a vegan dish. The list of ingredients is just a guideline, use whatever is in your fridge.
Bean Salad with Garlic Scape Pesto
1 tbsp garlic scape pesto
1-2 tbsp extra virgin olive oil
1 can cannellini beans
1/2 tomato, sliced
1/2 cup roasted potatoes
1/2 cup asparagus, sliced
10 olives, sliced in half
Handful of lettuce, roughly chopped
1 green onion, sliced
Salt and pepper to taste1. In a large bowl add the garlic scape pesto. Add olive oil until it has the consistency of a sauce. Add the rest of the ingredients and stir until all of the vegetables and beans are coated with the sauce.
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