Basil, Garlic Scape, and Pistachio Pesto

During a weekend trip home I was gifted a shopping bag filled with fresh basil, so this week be prepared for a lot of basil inspired dishes. Yesterday we had a Summer Salad with a Basil and Pine Nut Pesto, and today I am switching it up a bit with Pistachios and Garlic Scape.

This recipe is easy to make, great to have in bulk and useful in many dishes. I love pesto with my pasta (quinoa or zucchini version), mixed into scrambled eggs, as a marinade for fish, thinned out for a salad dressing, spread on a sandwich or just pair with some fresh tomatoes. As far as I am concerned you can do no wrong with pesto.

Try out this recipe for a little change to your usual recipe.

pistachio pesto.jpg

Basil, Garlic Scape, and Pistachio Pesto

Servings - 1 cup

Ingredients:

  • 3 cups packed basil leaves

  • 2 garlic scape, chopped

  • 1/4 cup pistachios

  • 1/4 cup pecorino

  • 1/4 cup olive oil

  • juice of 1 lemon

  • 1/2 teaspoon red pepper flakes (optional)

  • salt and pepper to taste

Instructions:

Place first four ingredients in food processor or high speed blender and blend, next add in the lemon juice and then slowly drizzle in the oil until desired consistency.

Notes:

  • I like to add a little water to thin out my pesto instead of overloading on oil.

  • Have a dairy or nut allergy? No problem, this recipe is still delicious without them if necessary.

  • Leftovers, no problem! Freeze some pesto in ice cube trays or a mason jar to have on hand for a last minute meal.

What is your favorite use for pesto?

xo,

Lauren Courtney

Food, RecipeLauren UngerHeart