Directions:
- Rinse scapes in cold water, then roughly chop into half-inch pieces.
- Processing — Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
- With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.
- Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
- Garlic scapes are available only from June through mid-July. Consequently you might want to buy lots of them, as I do, and make several batches of pesto. These you can freeze in air-tight containers for up three months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 202.42 Kcal (847 kJ) | ||
| Calories from fat | 195.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.77g | 33% | |
|---|---|---|---|
| Cholesterol | 0.48mg | 0% | |
| Sodium | 13.11mg | 1% | |
| Potassium | 48.61mg | 1% | |
| Total Carbs | 1.4g | 0% | |
| Sugars | 0.37g | 1% | |
| Dietary Fiber | 0.73g | 3% | |
| Protein | 1.78g | 4% | |
| Iron | 0.2mg | 1% | |
| Calcium | 25.5mg | 3% | |
| Amount Per 100 g | |||
| Calories | 787.49 Kcal (3297 kJ) | ||
| Calories from fat | 762.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 84.7g | 33% | |
|---|---|---|---|
| Cholesterol | 1.88mg | 0% | |
| Sodium | 50.99mg | 1% | |
| Potassium | 189.1mg | 1% | |
| Total Carbs | 5.44g | 0% | |
| Sugars | 1.44g | 1% | |
| Dietary Fiber | 2.82g | 3% | |
| Protein | 6.92g | 4% | |
| Iron | 0.9mg | 1% | |
| Calcium | 99.3mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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