Yield
1 serving

How to Make It

Step 1

Puree the garlic scapes, pistachios, Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a food processor until very finely chopped. With the motor running, slowly pour the oil through the opening. Season the pesto with salt and pepper to taste. (The pesto keeps in the fridge, covered, for 1 week or frozen for a month.)

Step 2

Read More http://www.epicurious.com/recipes/food/views/Pasta-with-Garlic-Scape-Pesto-395769#ixzz1wgrVxgTR

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