Garlic Scape Pesto
Equipment
Ingredients
- 1 cup garlic scapes, chopped about 10 scapes
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts
- ½ cup parmesan cheese, shredded
- ¾ cup olive oil plus additional for covering top of pesto
- 1 tbsp lemon juice, freshly squeezed
- ½ tsp salt
Instructions
- Add pine nuts and chopped garlic scapes to food processor. Pulse for 5-10 seconds to chop.
- Add basil, parmesan cheese, salt, lemon juice and ¼ of the olive oil. Pulse again to chop, about another 10 seconds.
- With the cover on, remove the shoot. Slowly pour the remaining olive oil through the shoot with the machine running. Run until the olive oil is incorporated.
- Serve and enjoy!
- Yields 2 cups.
Notes
Storage
Store leftover pesto in an airtight container, such as a mason jar. Drizzle a thin layer of olive oil over the pesto to keep the top layer green.
Store in the refrigerator for up to 2 weeks. Freeze for up to 1 year.
Nutrition
Serving: 16servingsCalories: 139kcalCarbohydrates: 4gProtein: 2gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 2mgSodium: 125mgPotassium: 30mgFiber: 0.4gSugar: 0.2gVitamin A: 184IUVitamin C: 5mgCalcium: 64mgIron: 1mg
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