Cilantro and Garlic Pesto
Recipe type: Sauces

  • 1 c. scapes, cut into 1” pieces (6-8 scapes)
  • 1 bunch cilantro, coarsely chopped (leaves & stems)
  • ½ c. raw pumpkin or sunflower seeds, toasted & cooled
  • ⅓ c. Driftless sunflower or olive oil
  • ½ tsp. salt

  1. Combine all in food processor & pulse until smooth.
  2. Use within a week in the fridge or freeze.
  3. Makes a fantastic dip with sour cream or spread with cream cheese.
  4. Delicious tossed with pasta. Or jazz up a basic vinaigrette dressing with a couple of spoonfuls.