Garlic Scape Pesto
1 large bunch basil, leaves removed from stems (about 6 cups, not packed)
½ bunch garlic scapes (about 125g)
½ cup pistachios
¾ cup olive oil
Juice from 2 organic lemons
1 tsp salt
A couple cracks of fresh pepper
Place pistachios, scapes, and olive oil to a food processor and pulse until pistachios have broken down.
Add basil leaves, lemon juice, salt and pepper and pulse until all ingredients are incorporated.
Will keep for about 5 days in the fridge. Freezes very well. Enjoy!