Basil & Garlic Scape Pesto

 I think this is the third pesto recipe I have included so far.  Are you getting the hint that we like pesto?  It is a staple in our house, perfect for days when I come home late and don’t have time to cook.  I prepare the pesto the night before and then my husband just makes the pasta.  Add a salad and dinner is ready!
 Since I have the garlic scape from Beechwood Orchards, I decided to try a combo of basil and garlic scape, and, oh, did it work!
Put in a food processor (you can also use a blender, but it is more of a pain – if you do, put the oil in first):
2 cups (packed) fresh basil leaves, no stems (from the garden)
sea salt – start with about 1/8 tsp, you can always add more at the end
6 garlic scapes (from Beechwood Orchards), cut up
1/4 cup shredded parmegiano reggiano
2 Tbsp pine nuts
pepper to taste
Pulse til well blended and a good consistency.
Whatever you don’t use right away can be frozen.
Makes about 1 1/2 cups.  Enjoy!

2 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s