Garlic Scape Pesto

1. 1

   Roughly chop the garlic scapes and the basil leaves and place in the work bowl of a food processor. Add the cheese, almonds, and olive oil. Pulse to chop and combine the ingredients. Stop when the pesto is smooth but still retains some texture.

2. 2

   If you like your pesto a little looser, add more olive oil. If you like it thicker then hold back on some of the oil.

3. 3

   If you do not plan to use the pesto right away, store in an airtight container. You may freeze the pesto for up to 3 months. Pour a thin film of olive oil over the top of the pesto, seal tightly and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.