With a pretty light green hue, pesto made from scapes has a refreshing flavor.
Trim scapes, removing bud, and cut into 2” pieces. Add 1 cup of oil and all other ingredients to a food processor and pulse two minutes. Turn processor on high and add remaining cup of oil in a steady stream. Continue processing 90 seconds.
Serve with pasta, as a dip or on crostini. Refrigerate up to two weeks. Freezes very well.
Makes one quart.
Posted on 3/14/2014 at 12:11:00 AM