Garlic Scape and Radish Green Pesto
Servings: 2.5 half-pint jars
Ingredients
- 17 garlic scapes (approximately)
- 1/2 cup radish greens
- 1 cup olive oil (and a bit more for topping off the jars)
- 1/2 cup grated Parmesan cheese
- 1/2 t salt
- pepper to taste
Instructions
- Prep the veg - Cut the bulb end off the scape and chop each scape into 1/4 inch pieces, for a heaping cup. Destem the radish greens, then rinse them and spin them dry (in a salad spinner). Give them a rough chop.
- Process the veg - Add the scapes and the radish greens to the bowl of your food processor. Process until uniformly chopped into almost a paste. Then, while the machine is running, pour in the olive oil in a steady stream. Scrape down the sides of the bowl, add the Parmesan, salt and pepper, and pulse to combine.
- Spoon into jars - Spoon into 1/2 pint jar, leaving 1/2 inch head room. Pour a thin layer of olive oil across the the top of the pesto, and close the jar with a lid. Label and freeze.