- 1-3 bunch(es) garlic scapes (20 or so)
- 1/2 cup pine nuts (toasted) (use almonds, walnuts or toasted sunflower seeds as a pine nut replacement)
- 1/3 cup grated Parmesan cheese
- 1/3 cup olive oil
- salt and pepper to taste
- juice of 1/2 lemon
|In the work bowl of a food processor add the garlic scapes, pine nuts and Parmesan and process until finely chopped. With the processor running, slowly add the olive oil. Keep adding until the pesto is the desired consistency—I like it to be a fairly thick paste. Add the salt, pepper and lemon juice, process until mixed. Taste and check for seasoning.|
Notes: if the garlic taste is too strong for you, add some coarsely chopped parsley to tone it down. You can also substitute almonds or walnuts for the pine nuts. Toasting the nuts always brings out their flavor. Besides the traditional basil pesto, a mix of arugula and basil with a bit more lemon juice is delicious.
Add to pasta, eat with shrimp, sugar snap peas or other crudites, add to thicken and flavor soup. Eat by the spoonful! And it never hurts to add more cheese.