Garlic Scape Pesto Recipe

by Michelle of Forks in the Dirt

1 cup + of garlic scapes, chopped
½ cup Basil
Juice ½ lemon
½ tsp+ salt
½ cup Extra Virgin Olive Oil
¼ cup sunflower seeds or pine nuts
¼ cup grated Parmesan / Parmigiano Reggiano cheese

Place scapes in food processor (or Ninja) and pulse to chop finely, add all ingredients but the olive oil and pulse until well combined. Then drizzle in (or add in batches to Ninja) olive oil. Try to freeze half for a mid-winter burst of summer flavor! *If using raw seeds or nuts, toast before using.

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