We love a sharp and simple sauce that adds zest to weeknight dinners. Whether you’re serving salmon, pasta, rice or chicken, this pesto (presto!) dresses it up.
Ингредиенты
- 2 cups (240 g) garlic scapes, trimmed, roughly chopped (see note)
- 1/4 cup (40 g) roasted pumpkin seeds
- 1 tsp salt
- 1/2 cup (125 ml) mix of vegetable and olive oil
Инструкция
- In a food processor, finely chop the garlic scapes. Add the pumpkin seeds and salt. Pulse to combine. Use a spatula to scrape down the sides of the food processor as needed. With the machine running, slowly drizzle in the oil and purée until smooth.
- Add a thin layer of olive oil to the surface of the pesto to prevent oxidization. The pesto will keep for 3 weeks in an airtight container in
- the refrigerator.
