Sunday, June 12, 2016

Garlic Scape Basil Pesto

Source: Skinny Taste, July 1, 2009
  • 1/2 cup (about 6) garlic scapes, flowers and tough ends removed
  • 1/2 cup fresh basil leaves
  • 1/2 cup grated Parmigiano Reggiano
  • 1/3 cup extra virgin olive oil
  • kosher salt, fresh pepper to taste
    Cut the garlic scapes into small pieces. In a food processor or mini blender pulse scapes, basil, parmigiano, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in an air-tight jar for up to two weeks.

    No comments:

    Post a Comment

    Purchase a 2019 CSA Share

    Join Our Mailing List


    Facebook Fan

    Our Newsletters

    Looking for recipes?