Garlic Scape Pesto
A summery version of pesto made with garlic scapes and lemon juice.
- 1 cup rough chopped garlic scapes apx. 10 scapes
- 1/2 cup basil
- 1/2 cup toasted pine nuts
- 1/2 lemon juice & zest
- 1 teaspoon salt
- black pepper
- 1/2 cup grated Parmesan cheese
- 1 cup extra virgin olive oil
Toast pine nuts in a dry pan over medium/low heat for a few minutes. Toss them and turn them until they just start to brown.
Pulse first 7 ingredients in food processor or blender (everything but the oil) until everything is chopped up.
Slowly drizzle in oil with processor or blender running.
Serve over linguine. (you can heat your pesto in a pan first if you like)
If you want a brighter more citrusy pesto, use a whole lemon.
Leftover pesto can be frozen in an ice cube tray then transferred to a freezer bag and saved for a taste of summer in the middle of a frosty winter.
Pine nuts too expensive? You can get a very similar result by substituting with walnuts.
Serving: 1g | Calories: 358kcal | Carbohydrates: 10g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 391mg | Potassium: 72mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 11.1mg | Calcium: 118mg | Iron: 1mg