Description
A vibrant pesto with a spicy kick from garlic scapes. Perfect with pasta or on crusty bread.
Ingredients
Units
- Big handful of garlic scapes
- 1/2 cups (118 ml) hazelnuts, toasted
- 3/4 to 1 cups (177 to 237 ml) olive or grapeseed oil
- 1/2 cups (118 ml) parmesan, grated
- 1/4 cups (59 ml) fresh basil
- juice of half a lemon
- pinch salt
Instructions
- Combine all ingredients in a food processor or blender and mix for a few minutes.
- Add more oil if needed.
- Taste and season with salt and lemon juice to taste.
Notes
- Toasting the hazelnuts enhances their flavor; for quicker toasting, use a dry skillet over medium heat.
- For a nut-free pesto, substitute sunflower seeds or pumpkin seeds for the hazelnuts.
- Store pesto in an airtight container in the refrigerator for up to 5 days; freeze for longer storage.
- Prep Time: 5 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Italian
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 14
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 10