Kale Basil Pistachio Garlic Scape Pesto Ingredients
1 bunch basil, stems removed
½ cup diced Garlic Scapes
1 bunch kale or other green, thick stems removed
⅓ cup toasted pistachios
½ cup extra virgin olive oil
salt and fresh ground black pepper, to taste
Blanch kale in boiling water for one minute; rinse with cold water, drain and squeeze dry. Place kale, basil, Garlic Scape Pesto and pistachios in food processor bowl; turn processor on and add olive oil until thick paste forms. Season to taste with salt and pepper.