GARLIC SCAPES AND WILD MINT PESTO

(for 1 cup) – keeps in the fridge for 1 week (can also be frozen)

12 large garlic scapes
½ cup fresh wild mint leaves, tightly packed
¼ cup walnuts or almonds
¼ cup Parmesan cheese, finely grated
Sea salt and freshly ground black pepper
1/3 cup extra virgin olive oil

Directions:

  1. Put garlic scapes and mint leaves in your food processor.
  2. Whiz so the mixture is well chopped
  3. Add your walnuts or almonds, until they are finely chopped
  4. Slowly pour your oil, while your food processors still running
  5. Add sea salt and ground pepper to taste
  6. Stir in the grated parmesan cheese

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