Last week I ended up with a ton of garlic scapes from the farmers market and my two little basil plants were beginning to get out of hand so it was time to make some pesto. I’ve decided I like pesto better without the Parmesan cheese. It’s lighter tasting and a little more versatile I think.
- 1/2 cup pine nuts
- about 6 or 7 garlic scapes, (about 1/2 cup chopped)
- 1 1/2 cups fresh basil leaves
- 1/3 cup olive oil
- a pinch or two of salt
Chop the garlic scapes into roughly 1-inch pieces. Put the pine nuts and scapes in the food processor and process until the nuts and scapes are both finely chopped. Add the basil, olive oil and salt and process until almost smooth. Add more salt if you think it needs it. That’s it. If you’re not going to use it all right way, put it in a container and smooth out the top then pour a layer of olive oil over the top. Cover and refrigerate. The olive oil will keep the pesto nice and bright green. Otherwise it will turn brown very quickly.