Ingredients
Scale
- 1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices
- 3-5 leaves lacinato (dinosaur) kale, tough stems removed and then slice into sideways strips
- 1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist)
- 3/4 cup olive oil
- approx. 1/2 cup grated parmesan cheese (optional)
- 1/2 teaspoon salt
- (I omitted since there is enough salt from the cheese for me)
- black pepper to taste (I did not add any)
Instructions
- Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed.
- Slowly drizzle in oil and process until integrated but there is still some “chunkiness”.
- Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste.
Notes
*Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when it’s use can make a scrumptious dish.
Nutrition
- Serving Size: 1-1/2 cups of pesto