GARLIC SCAPE PESTO
By: Chef Matt Brown
Makes: about one cup
1 cup garlic scapes, roughly chopped
½ cup basil, picked
¼ cup pine nuts, lightly toasted
¼ cup manchego, grated
1-2 each lemons, juiced
½ cup fancy olive oil (it’s worth it)
To taste salt
In the bowl of a food processor or blender, combine the chopped garlic scapes and basil leaves with the toasted pine nuts, grated manchego, and the juice of one lemon. Pulse into a course but even mixture. Scrape down the sides of the bowl.
With the food processor running, slowly stream in that good good (olive oil). Scrape down the sides of the bowl.
Taste for seasoning. What is your heart telling you? Does it need more salt? Maybe more lemon juice?
Slosh that green beauty on almost anything: roasted vegetables, salad, or mixed into yogurt for crudités.
- For richer flavor, toast those sweet baby pine nuts to a deep golden brown. But be careful! Those suckers go from hero to burnt in a hot second.
- Can’t find manchego at Foodtown™? Any salty hard cheese will do (hi parmesan)!
- Depending on what cheese you end up using, you might not need to add any extra salt. Taste your mixture before deciding.
- If you’re using a blender, add a splash of water to get the mixture moving a bit.