INGREDIENTS
⅔ cup toasted walnuts
12 basil leaves
½ cup Parmigiano Reggiano, grated
1-2 teaspoons lemon juice, to taste
½-1 teaspoon salt, to taste
½ teaspoon black pepper
1 - 1 ½ cups olive oil, to taste
STEPS
1. Place garlic scapes, toasted walnuts, basil leaves, lemon juice, salt, and pepper in blender or food processor. Pulse the ingredients a few times until they are roughly mixed.
2. Add Parmigiano Reggiano and pulse a few more times.
3. With food processor or blender running, slowly add olive oil.
TIPS
1. To store, transfer pesto to a container and cover with a thin layer of olive oil.
2. This pesto freezes well, so store in the freezer for long-term enjoyment! Freeze in jars or try making ice cubes that you can melt right into pasta and veggie dishes.
3. To make this pesto vegan friendly, simply leave out the cheese or replace with your favorite hard cheese substitute.
Recipe adapted from:
This recipe is brought to you by Massachusetts Avenue Project! Find MAP’s Mobile Market to purchase items on your ingredient list by visiting www.mass-ave.org or follow @massaveproject and #foodthatmoves on your favorite social media site.
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