Recipe from Orie’s Farm Fresh
- 1 cup chopped garlic scapes
- 1/2 cup sunflower seeds
- 1/2 cup walnuts
- 3/4 cup extra virgin olive oil, avocado oil, or grapeseed oil
- 1/2 cup shredded parmesan cheese
- Juice of 1 large lemon
- 3/4 teaspoon sea salt
- Freshly ground black pepper, to taste
- 3 cups kale, washed, destemmed and roughly chopped
- In a food processor, pulse garlic scapes until diced.
- Add sunflower seeds, walnuts, olive oil, parmesan, lemon juice, sea salt, and black pepper and process until thoroughly combined, stopping to scrape down the sides as needed.
- Place kale in food processor and blitz until broken down and incorporated. Stop and scrape down the sides of the bowl to ensure everything is evenly mixed.
- Taste and adjust seasonings to suite your preference. Some may wish to add a bit more oil, a little more lemon, or more salt.
- Store in the refrigerator for a week or the in the freezer for a couple months.
Pesto is super versatile but here are some favourite uses:
- Served on a charcuterie board with veggies and crackers
- Stirred into pastas or pasta salads
- Spread on sandwiches
- Pizza base or dolloped on top
- Mixed into scrambled eggs or omelets
- Tossed with new potatoes or steamed vegetables
- Dropped into a soup in the winter (see freezing instructions)
To freeze, simply drop the pesto on to a cookie sheet and place in the freezer until frozen. Place the frozen cookie-like mounds into a container or ziplock bag. Pesto will usually store for 12 months like this if there’s not much oxygen around it.
To make this vegan, either use vegan parmesan or substitute nutritional yeast (start with a couple tablespoons of nooch and adjust to your liking).
To make this nut-free, simply replace the walnuts with more sunflower seeds or use a mixture of sunflower seeds, pumpkin seeds, and hemp seeds.