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Ingredients
- 23 cups Diced Garlic Scapes
- 13 cups Freshly Grated Parmesan-reggiano
- 1/4 cups Raw Pistachios
- 2 Tablespoons Fresh Lemon Juice
- 13 cups Extra Virgin Olive Oil
- Salt And Pepper, to taste
Method
- Combine garlic scapes, cheese, pistachios and lemon juice in a food processor and process at a medium speed until they are roughly chopped.
- Continue to run food processor and slowly pour olive oil in through the opening of the lid of the food processor.
- Process until all ingredients are very finely chopped and beginning to become smooth.
- If the pesto seems a little thick, add 2-4 tablespoons water until desired thickness is achieved.
- Stir in salt and pepper to taste.
- For a basic recipe, serve on pasta or zucchini noodles.
