No one in our family was a huge pesto fan... until this recipe came along. This is a nut-free dish too, so bonus!
TIME: 5 minutes prep, 10 minutes total YIELD: 2 cups RECOMMENDED VARIETY: Fresh garlic scapes
10–12 fresh garlic scapes with bulb ends removed, cut into 2" pieces
¼ cup raw sunflower seeds (can substitute toasted pine nuts)
½ cup extra virgin olive oil
¼ cup shredded Parmesan cheese
½ cup basil leaves
juice of one lemon
salt and ground pepper
Place garlic scapes into food processor, pulse for 30 seconds.
Add sunflower seeds/pine nuts, pulse for 30 seconds. Scrape the sides of the food processor bowl.
Add olive oil, process on high for 15 seconds.
Add Parmesan cheese, pulse until ingredients combine.
Add basil and lemon juice, process until reaching the desired consistency.
Add salt and pepper to taste and serve immediately with toasted bread, crackers, pita chips, or on pasta. This pesto can be frozen and kept for up to 12 months, or it can also be used in the delicious Scape Pesto Stuffed Mushrooms recipe!