For years, we ate pesto one way: with Parmesan cheese. Then one day, we forgot the cheese and who woulda thought, it was just as good (in fact, better for the dairy-free folks)!
This pesto uses the bounty of the summer herb garden along with the last of the garlic scapes we harvested in June (yes, we’ve had them in the fridge one month). If you don’t have the scapes, just add a bit more garlic and it will taste just as good. Also, while we use a food processor, we hear a blender works too and you could even use a mortar and pestle (good to know for all us power-outage sufferers).
Ingredients:
3/4 cup raw organic pine nuts
1- 1 1/2 cups loosely packed herbs (basil, parsley, mint, oregano)
4-6 garlic scapes, roughly chopped
1 head garlic, cloves peeled
1/2 tsp salt
1/2 cup extra virgin olive oil
How to Make it:
Place all ingredients and 1/2 the olive oil in food processor (or blender – see note above) and process for 30 seconds to one minute. While the processor is running, add the remaining olive oil. Adjust saltiness to taste. Topping with extra olive oil will help retain the green color.
Enjoy with your favorite veggies, pasta, potatoes or plain on bread or crackers.