Garlic Scape & Cilantro Pesto

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Yield

Yield: (1 ½ cups) 6 Servings

Ingredients

1 cup garlic scapes (6 to 8 scapes, or about 1 bunch), cut into 1-inch pieces, tips removed and discarded
1 bunch cilantro, leaves and stems coarsely chopped
½ cup raw pumpkin seeds, toasted and cooled
⅓ cup cold-pressed sunflower oil
2 tsp lime juice or apple cider vinegar
Salt and pepper to taste

Instructions

Combine scapes and pumpkin seeds in food processor and pulse until coarsely ground.
Add cilantro, lime juice and oil; pulse until evenly chopped. Season with salt and pepper. Use within a week in the fridge or freeze.

Notes

**HVF Serving suggestions: Toss with hot pasta and grated cheese for a quick dinner; Stir into scrambled eggs, use as a spread on a sandwich, mix with sour cream or plain yogurt and use as a dip for fresh veggies.

We featured this simple recipe in our newsletter back in 2015, but I wanted to publish it again for those of you who may be relatively new to CSA. Creative credit for this recipe goes to Dani Lind, a longtime friend of HVF and a talented chef from our area! Her recipe was originally featured in the Edible Madison, Season by Season 5^th Anniversary Edition.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!