Garlic Scape Pistachio Pesto

6-10
Servings
20m
Prep Time
0m
Cook Time
20m
Ready In

Recipe: #35117

June 17, 2020



"I got a lot of garlic scapes from the farmers' market. This recipe, from Farm Fresh Eats by Kirsten Madaus, appeals to the garlic lover and pistachio lover, as well!"

Original recipe yields 6-10 servings
OK

Nutritional

  • Serving Size: 1 (49.8 g)
  • Calories 161.6
  • Total Fat - 12.6 g
  • Saturated Fat - 2.3 g
  • Cholesterol - 3.5 mg
  • Sodium - 265 mg
  • Total Carbohydrate - 9.4 g
  • Dietary Fiber - 1.1 g
  • Sugars - 0.7 g
  • Protein - 4.4 g
  • Calcium - 110.7 mg
  • Iron - 0.8 mg
  • Vitamin C - 9.2 mg
  • Thiamin - 0.1 mg

Step 1

Combine all ingredients in a food processor, pulse to chop, then process until well blended.

Step 2

Add the olive oil gradually through feeder tube.

Step 3

Taste to decide if you want more cheese, lemon juice, or more olive oil or salt.

Step 4

If not using this all at once, it can be frozen in these ways: scoop it onto a wax paper-lined tray and freeze for a couple of hours, then transfer to a labeled bag for storage. Or fill ice cube tray full, when frozen, pop into zip-lock freezer bag. Or put about 1/4 cup in small zip-lock bag, flatten the bag and freeze so you can easily break off how much you need if you don't want to use the whole amount.

Tips & Variations


  • Food processor

Related