Prep Time: 10 minutes Ready In: 10-15 minutes
|1/4 cup pine nuts or coarsely chopped walnuts||3/4 cup coarsely chopped garlic scapes*|
|Juice and zest of 1/2 lemon||1/2 cup extra virgin olive oil|
|1/2 teaspoon salt||1/4 cup grated Parmigiano Reggiano cheese|
|A few generous grinds of black pepper||*Or use half scapes and half herbs such as basil, dill and chervil|
1. In a small, dry pan set over very low heat, lightly toast the nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
2. Combine the scapes, nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese. If you plan to freeze the pesto, wait to add the cheese until after you've defrosted it.