Sorrel and Garlic Scape Pesto

While trying to figure out what to do with the pile of garlic scapes that were quickly piling up in my fridge, I thought it’d be great to use them with the sorrel and make a pesto. Pesto is one of those amazing foods that you can put pretty much anything in — and put it on just about everything. From sandwiches to pizza to pasta, there’s something about the mix of garlic, oil, cheese and herbs that makes everything taste delicious. — Adrienne McIlvaine 

{Recipe after the jump.}

What You’ll Need:

  • 1 bunch CSA sorrel
  • 2 CSA garlic scapes
  • Salt and pepper
  • Small handful of pumpkin seeds
  • Few tablespoons fresh lemon juice
  • Enough olive oil to achieve a smooth consistency
  • Pecorino (or any other hard cheese)

Putting it All Together
Start by cutting off the woody stems of the garlic scapes and chopping them into manageable, food processor-sized pieces. Add the greens to the blender with the pumpkin seeds, salt, pepper and olive oil. Blend everything until it’s fairly smooth, then add in the cheese and lemon juice. Blend again until the cheese is incorporated. Try not to lick the sides of the bowl when you’re done.


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