Spinach Basil Pesto with Garlic Scapes
Spinach basil pesto with garlic scapes will add a burst of flavour to almost any dish. A garden-fresh, delicious and super easy sauce or spread to make!
Ingredients
- 3 cups lightly packed fresh baby spinach
- 1 cup fresh basil leaves
- ⅓ cup chopped garlic scapes (or 1 large garlic clove)
- ⅔ cup finely chopped pecans (or pine nuts or walnuts)
- 1 teaspoon fine sea salt
- freshly cracked black pepper
- zest and juice of large lemon (about 4 tablespoons of juice)
- ⅔ cups extra virgin olive oil
- ¼ cup freshly grated parmesan cheese
Instructions
- In a food processor (or powerful blender), pulse together spinach, basil, garlic scapes, pecans, sea salt and pepper, lemon juice and zest until coarsely ground.
- With food processor running, slowly add olive oil through top. Process until combined.
- Scrape down sides (if necessary), add grated parmesan cheese and pulse until quite smooth.
- Store in glass jars and refrigerate for up to one week (or freeze up to 4 months).
Notes
-
- Yield: Makes 2, 250 mL (half pint) jars.
- What can I use instead of parmesan in pesto? Try pecorino or asiago.
- What if I don't have a food processor? A powerful blender will work too.
- How long does basil pesto last? In the refrigerator, this pesto will keep for 5-7 days in an airtight container. Pesto will last 3-4 months in the freezer.
- You can also freeze it in ice cube trays to pop into soups, stews or sauces to add flavour.