This Kale Basil Pistachio Garlic Scape Pesto is a great way to enjoy in-season farmer’s market produce.
During the summer, one of my favorite past times is going to our local farmer’s market on Saturdays. Now that we’re in the thick of summer, the variety of produce is expanding. Sometimes I’m lucky enough to get my hands on a bunch of garlic scapes so I can make Garlic Scape Paste, which I store in my refrigerator for anything I can think of, such as this Kale Basil Pistachio Garlic Scape Pesto.
Although traditional pesto is made with basil, I’ve found almost any leafy green vegetable works well in combination with basil – whether it’s kale, Swiss chard or beet greens. Garlic Scape Paste makes a great alternative to garlic, and pistachios are a nice change from pine nuts.
Stir a few spoonfuls of this summer pesto into a bowl of hot pasta or cold pasta salad (I add fresh tomatoes, fresh mozzarella cheese and sometimes leftover grilled chicken), thin out with olive oil and drizzle over a fresh tomato mozzarella cheese platter, use it as a sandwich spread, stir a little into some hummus, or serve with grilled chicken or fish.
- 1 bunch kale, thick stems removed, torn into pieces
- 1 bunch basil, stems removed
- 3 tablespoons Garlic Scape Paste
- 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.
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