Ingredients
The following ingredients have 6 Servings
- 1/2 cup garlic scapes, coarsely chopped
- 1 clove of garlic (optional)
- 1 cup of kale
- 3/4 cup extra virgin olive oil
- 1/2 cup Parmesan or Pecorino Romano cheese
- pinch red pepper flakes
- 1 tbsp fresh basil or parsley (optional)
- 1 tbsp toasted pumpkin seeds or sunflower seeds
Instruction
- to a food processor, and pulse so that the scapes get chopped into smaller pieces.
- and pulse again. The scapes get chopped more thoroughly once the evoo has been added. Add the kale, and parsley or basil if using, and pulse again.
- – cheese, seeds and red pepper flakes- in the food processor. Pulse until everything gets well combined. Remove the cover, and scrape any bits on the side that still need to be incorporated, and pulse again to finish the pesto.
- Toss immediately with hot pasta, or refrigerate for later use.
