Ingredients
Method
Instructions
- Wash the garlic scapes and trim off the tough woody ends and the flowery tips.
- Roughly chop the scapes into 1-inch pieces to help the food processor blend them evenly.
- Place the chopped garlic scapes and toasted pine nuts into a food processor and pulse until finely minced.
- Add the grated Parmesan cheese, lemon juice, salt, and pepper, then pulse a few more times to combine.
- With the food processor running on low, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency.
- Taste and adjust seasoning with additional salt or lemon juice if needed.
Notes
Store in an airtight container in the refrigerator for up to one week, or freeze in ice cube trays for long-term storage.
