Basil and Garlic Scape Pesto

This garlicky pesto has a little bit of everything to make you happy!

Ingredients:  (makes about 1 cup)
5 garlic scapes, rough chopped
1 cup Basil leaves (wash, remove from stems, spin dry)
1/2 cup Parsley (any type – wash, remove from stems, spin dry)
1/3 to 1/2 cup grated Parmesan or  (to taste and texture)
1/3 cup toasted pine nuts (or almonds, if you prefer)
About 1/2 cup olive oil
Salt & Pepper to taste

1. Put the Scapes, nuts and half the olive oil in your food processor (or blender)
2. Process until smooth.
3. Add herbs and cheese, pulse until it has the texture you prefer, drizzle in olive oil as needed.
4. Adjust seasonings – adding more cheese, pepper and salt to taste.

Hint:  If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.

About blackdirtrecipes

W. Rogowski Farm - helping you make the best from your seasonal produce and CSA Membership.
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1 Response to Basil and Garlic Scape Pesto

  1. Pingback: Savory Zucchini Pancakes | Recipes from the Black Dirt

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