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!
BASIL & GARLIC SCAPE PESTO
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!
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