Pesto is a pantry staple. Freeze fresh summer pesto for a burst of summer in the middle of winter. This garlic scape pesto is, in its simply, amazing.
Ingredients
- 10 Garlic Scapes
- 1/3 C Pecorino Cheese (or Parmesan Asiago mix), shredded
- 1/3 C of Pine Nuts
- 1/3 C of Olive Oil
- Pinch of Salt
- A few grinds of Pepper
Instructions
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Trim the garlic scapes by cutting just below the bulb. Discard the bulb and set the remaining scape aside.
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In a food processor, add the pine nuts, cheese and scapes, twirling the scapes around the center so that they all fit. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
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Add the salt and pepper.
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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.
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Store in a covered container in the fridge and enjoy within a week. Also, 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 ziplock bag in the freezer.
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