This recipe was provided by CSA member Elaine. She makes a big batch and then freezes them in small mason jars so that this zingy pesto can be enjoyed throughout the winter. Thanks Elaine!
Garlic Scape Pesto
- 10 garlic scapes
- 1/3 cup unsalted pistachios or substitute lightly toasted pine nuts
- 1/3 cup Parmigiano-Reggiano grated
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 1/3 cup extra virgin olive oil
Use a blender or food processor to pulse into a paste the scapes, pistachios, cheese, salt, and pepper.
With the machine running, slowly drizzle in olive oil so that it emulsifies.
Store in a sealed jar in the refrigerator for up to two weeks.