Every summer my mom and I make tons of basil pesto. We use my great grandmother’s recipe–it’s a classic. But every so often we like to switch it up with this garlic scape pesto. It’s just as delicious and you can put it on pretty much anything.
Garlic Scape Pesto And Green Beans
For the Pesto:
- 10 garlic scapes
- ⅓ cup walnuts
- ⅓ cup pecorino romano
- ½ cup olive oil
- 1 lemon, juiced
- sea salt and freshly ground pepper, to taste
- 1 lb green beans, blanched
- ⅓ cup pistachios, shelled
- pecorino romano
- lemon juice
Blend the pesto ingredients together.
Coat the green beans and pistachios in pesto, as needed.
Store the remaining pesto in the refrigerator.
Finish off with a sprinkle of pecorino and a drizzle of lemon juice.