Ingredients
Scale
- 2 cups garlic scapes, chopped
- 1 cup walnuts, toasted
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- 1/4 cup lemon juice
- Salt and pepper to taste
Instructions
- In a food processor, combine the chopped garlic scapes and toasted walnuts.
- Pulse until finely chopped and mixed well.
- Add the grated Parmesan cheese and lemon juice, and blend until combined.
- With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
- Season with salt and pepper to taste.
- Transfer the pesto to a jar or container and store in the refrigerator for up to a week.
Notes
- For a vegan version, substitute the Parmesan cheese with nutritional yeast.
- Try adding fresh basil or spinach for a different flavor profile.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sauce
- Cuisine: Italian
Nutrition
- Serving Size: 2 tablespoons
- Calories: 120
- Sugar: 0.5 g
- Sodium: 50 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 5 mg