Pesto with pea shoots and garlic scapes

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  • 2 cups pea shoot leaves, washed and dried
  • 1/2 cup garlic scapes, chopped
  • 1/2 cup parmesan cheese, freshly grated
  • 2 Tablespoons flax seeds
  • 1/2 – 3/4 cup extra virgin olive oil
  • Kosher salt and black pepper to taste

Combine pea shoot leaves, garlic scapes, and flax seeds in the bowl of a food processor and pulse until coarsely chopped.
With the food processor running, stream in 1/2 cup of olive oil until pesto is your desired consistency.
You may need to add up to 1/4 up more olive oil. Stir in cheese and season with salt and pepper to taste.
Refrigerate for 1 week or freeze up to 3 months.

from Jelly Toast