Garlic scape pesto

I'm pretty sure you can make pesto with many kinds of nuts and green veggies.  Walnuts, almonds, pine nuts.  Basil, arugula, garlic scape.

We made up this version last week and got around to using it just a few days later.  We had some garlic scapes from the CSA to use up and I needed pesto for a recipe.

From Market Monday.

1/2 c. coarsely chopped garlic scapes
1 c. fresh basil leaves
1 tbs lemon juice
1/4 tsp salt
1/2 c. olive oil
1/4 c. chopped and toasted almonds
1/3 c. Parmesan cheese

Add the garlic scapes, basil, lemon juice, salt and half the oil into the bowl of a food processor and blend until the basil and garlic scapes are finely chopped.
Add the almonds and process until smooth.
Slowly add the remaining oil with the processor turned on.
Add the cheese and pulse a few more times.
Season with salt and pepper.
Store in the fridge until you are ready to use. 

1/2 cup coarsely chopped garlic scapes

1 cup fresh basil leaves

1 tablespoon lemon juice

1/4 teaspoon salt

1/2 cup olive oil

1/4 cup sliced almonds, toasted

1/3 cup Parmesan cheese

- See more at: http://www.letsdishrecipes.com/2013/07/market-monday-garlic-scape-and-basil-pesto.html#sthash.z5NFZXW5.dpuf

• 1/2 cup coarsely chopped garlic scapes
• 1 cup fresh basil leaves
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup sliced almonds, toasted
• 1/3 cup Parmesan cheese

Instructions

1. Place the garlic scapes, basil, lemon juice, salt and half of the olive oil in the bowl of a food processor.
2. Process until the basil and garlic scapes are finely chopped.
3. Add the toasted almonds and process until smooth.
4. With the food processor running, slowly drizzle in the remaining oil until everything is well blended.
5. Add the Parmesan cheese and pulse a few more times.
6. Season with additional salt, if needed.
7. Store in the refrigerator until ready to use.

- See more at: http://www.letsdishrecipes.com/2013/07/market-monday-garlic-scape-and-basil-pesto.html#sthash.z5NFZXW5.dpuf

• 1/2 cup coarsely chopped garlic scapes
• 1 cup fresh basil leaves
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup sliced almonds, toasted
• 1/3 cup Parmesan cheese

Instructions

1. Place the garlic scapes, basil, lemon juice, salt and half of the olive oil in the bowl of a food processor.
2. Process until the basil and garlic scapes are finely chopped.
3. Add the toasted almonds and process until smooth.
4. With the food processor running, slowly drizzle in the remaining oil until everything is well blended.
5. Add the Parmesan cheese and pulse a few more times.
6. Season with additional salt, if needed.
7. Store in the refrigerator until ready to use.

- See more at: http://www.letsdishrecipes.com/2013/07/market-monday-garlic-scape-and-basil-pesto.html#sthash.z5NFZXW5.dpuf

• 1/2 cup coarsely chopped garlic scapes
• 1 cup fresh basil leaves
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• 1/2 cup olive oil
• 1/4 cup sliced almonds, toasted
• 1/3 cup Parmesan cheese

Instructions

1. Place the garlic scapes, basil, lemon juice, salt and half of the olive oil in the bowl of a food processor.
2. Process until the basil and garlic scapes are finely chopped.
3. Add the toasted almonds and process until smooth.
4. With the food processor running, slowly drizzle in the remaining oil until everything is well blended.
5. Add the Parmesan cheese and pulse a few more times.
6. Season with additional salt, if needed.
7. Store in the refrigerator until ready to use.

- See more at: http://www.letsdishrecipes.com/2013/07/market-monday-garlic-scape-and-basil-pesto.html#sthash.z5NFZXW5.dpuf