Ingredients
- 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)
How to Make
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Step 1: Combine all ingredients in a food processor, pulse to chop, then process until well blended.
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Step 2: Add the olive oil gradually through feeder tube.
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Step 3: Taste to decide if you want more cheese, lemon juice, or more olive oil or salt.
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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
We hope you enjoy this recipe!
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