This recipe was shared with us by Coast to Coast Farm.
Pesto is a wonderful staple to have on hand. You can make a bulk amount and freeze easily as well. This pesto is delicious served with vegetables for dipping, crackers, on sandwiches, or added to pizza!
Total Time: 15 Minutes
Ingredients
10 Garlic scapes
1/3 C Pine Nuts *see notes for substitute (roasted walnuts can be used as a substitute for the pine nuts)
Asiago or Parmesan dice or shredded
1/2 Lemon juiced
1/8 tsp Fine Sea Salt
A few grinds of Pepper
1/3 C Extra Virgin Olive Oil
Directions
Trim the garlic scapes by cutting just below the bulb and also if the end of the stem seems woody, trim that too (like asparagus). Discard the bulb and end of stem, then set the remaining scape aside (the curly part).
In a food processor, add the scapes.
Add the pine nuts (or walnuts), cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
Store in a covered container or lidded jar in the fridge and enjoy within a week.
*Note You can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.
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