Pesto is a perfect way to take full advantage of scape season! It freezes well so you will be able to enjoy the fresh flavor of this bright green sauce all year long.
Ingredients
- ½ pound of scapes
- 2 Tbsp. pine nuts
- 1 cup fresh basil and/or parsley, to taste
- ½ cup (more or less!) extra virgin olive oil
- 2 Tbsp. grated parmesan cheese
- Salt, pepper, and lemon zest, to taste!
Instructions
- Toast pine nuts in dry skillet until just golden. Make sure to keep moving them in the pan so they do not burn!
- Remove the flower tops of scapes, roughly chop, and place in a food processor.
- Pulse a few times until scape pieces are the size of small pebbles. Add cooled, toasted pine nuts and herbs. Process until uniform.
- With food processor on, drizzle in olive oil, just enough to see it come together.
- Add cheese and pulse thoroughly to mix. Drizzle in more oil until you reach your desired pesto consistency — more oil for a more pourable pesto or less oil if you prefer a spoonable pesto.
- Season to taste with salt, ground pepper, and the lemon zest. Pulse to combine.
NOTE: Pack into small, containers as the exposure to air will discolor your pesto. Top with a coating of olive oil to seal out the air. Freeze the jars you won’t use within the coming weeks. Defrost in the fridge overnight for use the day day!
