Garlic Scape Pistachio Pesto Recipe

"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

Metric US

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Ingredients

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1 cup garlic (scapes)
1 cup basil leaves (or combine basil and parsley leaves)
1/4 cup pistachio nuts (toasted a few minutes in a dry skillet over medium heat until fragrant)
1/3 to 1/2 cup shredded parmesan cheese

1 to 3 tablespoons lemon juice
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/4 cup olive oil (2 ounces by volume, plus more if you plan to use right away)

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 by Step Method

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.