Arugula and Garlic Scape Pesto

Ingredients:

  • 1/2 cup chopped garlic scapes
  • 1 lemon
  • 1 fat clove garlic
  • 8 cups loosely packed arugula
  • 1/3 cup Pecorino
  • 3 tablespoons roasted, salted almonds
  • 1 pinch red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 cup extra-virgin olive oil, plus more as needed

Directions:

  1. To make the pesto, put the garlic scapes in the bowl of a food processor. Zest and juice the lemon into the food processor, straining out the seeds. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it’s finely chopped, scraping down the sides of the bowl. (If you have a small food processor, you may need to add the arugula in batches.)
  2. With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.
  3. Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.

Original recipe can be found here: Food 52