Homegrown Garlic Scape Pesto Sauce - Simple And Delicious!

Homegrown Garlic Scape Pesto Sauce - Simple And Delicious!

Yield:
About 1.5 cups
1 cup garlic scapes, Flower end removed
1/2 cup Toasted Pignoli nuts (Pine nuts)
½ cup extra virgin olive oil
1/2 to 3/4 cup of grated Parmesan cheese (Use high quality cheese Parmigiano Reggiano)
1/2 cup basil leaves
A few Sprigs of Fresh Parsley
Juice of one lemon
S&P To taste
Hot Seeds to taste (Cayenne - crushed red pepper)

Toast the Pignoli nuts in a dry sauté pan on medium heat stirring constantly. They go from toasted to burnt very quickly.. Set aside to cool before processing.
Place the garlic scapes in a food processor and pulse until they are chopped fine.
Add the Toasted Pignoli nuts and pulse for 30 seconds. Scrape down the sides of the bowl.
Add the olive oil and process on high for 15 seconds.
Add the Parmesan cheese and pulse until the ingredients are combined.
Add the basil, Parsley, and lemon juice, and process until reaching the desired consistency.
Add salt, pepper, and Hot Seeds to taste

Pro Tip:

If you aren’t going to use it right away, then hold off on adding the lemon juice.
The acid in the lemon juice will make the pesto turn a dark green/off color.
You want this to look fresh to impress your guests.

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