Kale and Garlic Scape Pesto: CSA Tuesdays
  • 6-8 garlic scapes, cut into 3 or 4 pieces
  • 2 c. kale
  • ¼ c. Parmesan cheese
  • ¼ c. almonds
  • ⅓ c. olive oil
  • 1 t. salt
  • 1 t. black pepper
  1. Place the garlic scapes and 1 tablespoon of olive oil in a skillet. Sprinkle with salt and pepper and saute for 5 minutes or until fragrant.
  2. Remove from heat and place in a food processor. Add the kale, Parmesan cheese, and almonds to the food processor and process for 1-2 minutes.
  3. While keeping the food processor on high, slowly drizzle in the olive oil until desired consistency is reached. Add salt and pepper to taste.
  4. Pesto can be kept in the refrigerator for up to a week or frozen for up to 3 months.
Source: Adapted from Katy She Cooks
Recipe by Hezzi-D's Books and Cooks at https://www.hezzi-dsbooksandcooks.com/kale-garlic-scape-pesto-csa-tuesdays/