Basil & Garlic Scape Pesto
Pesto can be made any time of year with a variety of greens and herbs! Use as a sauce for pasta, grilled veggies, grilled meats and salads. Freezes well, so you can enjoy it when summer is long gone.
Prep Time: 10 - 15 minutes
WHAT YOU NEED:
Fresh greens and/or herbs— eg basil, arugula, spinach, dill, mint, parsley (enough total to fill at least 4 cups loosely packed), washed and drained
1 – 2 cloves garlic, peeled and stem removed or 6-8 garlic scapes (use the tender green parts only)
1-2 tsp. white balsamic vinegar or wine vinegar
½ cup pine nuts or your favorite nut, lightly toasted
½ tsp. salt (or to taste)
Freshly ground black pepper (to taste)
½ cup extra virgin olive oil or your favorite plant-based oil
½ cup grated Parmesan cheese or your favorite hard cheese, grated
MAKING IT:
In a food processor bowl, add leafy greens/herbs, garlic, vinegar, half the nuts, salt and pepper. Process on low for 30 - 45 seconds. With processor running on low speed, add olive oil in slow steady stream; process until pesto is smooth and creamy, scraping down the bowl once or twice (if necessary, add 1- 2 Tbsp. cold water to get a smooth texture).
By hand, stir in remaining nuts (this gives pesto some texture!) and cheese. NOTE: if freezing pesto, do not add cheese now.
Place pesto in small containers; pour a thin layer of olive oil over the top of each container to help prevent browning. Store covered in the refrigerator for up to 1 week or freeze for up to 12 months (see Tips for freezing below). Makes about 1-1/2 cups.
NUTRITION:
Nutrition Information per serving (2 Tbsp.): 140 Calories; 14g Total Fat; (2.5g Sat Fat; 0g Trans Fat); 5mg Cholesterol; 180mg Sodium; 1g Total Carb; 0g Fiber; 0g Sugars (includes 0g Added Sugars); 3g Protein
TIPS:
Adding a bit of white balsamic or wine vinegar helps prevent browning.
Whether you freeze or enjoy it now, pour a thin layer of olive oil over each pesto container before covering to prevent browning and freezer burn.
Pesto freezes well; if freezing, omit cheese when processing and add at serving time.
When selecting extra virgin olive oil for pesto, get the good stuff!
