Pesto is a perfect way to take full advantage of scape season! It freezes well so you will be able to enjoy the fresh flavor of this bright green sauce all year long.
- ½ pound of scapes
- 2 Tbsp. pine nuts
- 1 cup fresh basil and/or parsley, to taste
- ½ cup (more or less!) extra virgin olive oil
- 2 Tbsp. grated parmesan cheese
- Salt, pepper, and lemon zest, to taste!
- Toast pine nuts in dry skillet until just golden. Make sure to keep moving them in the pan so they do not burn!
- Remove the flower tops of scapes, roughly chop, and place in a food processor.
- Pulse a few times until scape pieces are the size of small pebbles. Add cooled, toasted pine nuts and herbs. Process until uniform.
- With food processor on, drizzle in olive oil, just enough to see it come together.
- Add cheese and pulse thoroughly to mix. Drizzle in more oil until you reach your desired pesto consistency — more oil for a more pourable pesto or less oil if you prefer a spoonable pesto.
- Season to taste with salt, ground pepper, and the lemon zest. Pulse to combine.
NOTE: Pack into small, containers as the exposure to air will discolor your pesto. Top with a coating of olive oil to seal out the air. Freeze the jars you won’t use within the coming weeks. Defrost in the fridge overnight for use the day day!