Garlic Scape Pesto
3 garlic scapes, trimmed and diced

1 cup fresh basil, loosely packed

1 cup parmesan cheese, grated

½ cup pine nuts

¾ - 1 cup olive oil


Toast the pine nuts by heating them over high heat in a dry skillet, stirring occasionally, until they are browned and fragrant. Let cool.

Add all the ingredients except the salt and olive oil in  blender or food processor.

Add ¾ c. of oil to start, and then blend the ingredients. Drizzle in the remaining ¼ c. of oil until it forms a thick sauce. Taste, and add salt to taste.

Spoon over hot pasta, as a condiment for sandwiches, dollop over scrambled eggs or freeze for later use.

Makes about 1 ½ cups.

Pine Nuts
Pine  Nuts

Olive Oil
Olive Oil


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