Ingredients
4 bunches of Garlic Scape's
1 8oz bag of shelled Pistachios
Olive Oil
Salt and Pepper to taste
Place Pistachios in Cuisinart and pulse until ground as shown below
Next cut the tops off the scape's and chop up the stems. Do not throw away the tops, you can add them to sauces and soups.
Add the scape's to the Cuisinart and pulse to combine with nuts
Now turn on the Cuisinart and stream olive oil until the below consistency is achieved.
You can add the salt and pepper to taste at this time as well but I usually wait until I am using the pesto and add it at that time.
Place in a jar and top off with olive oil, it will keep the pesto fresh and prevent browning.
Note: sorry for the different light levels in the photos, it was sunny when I started the process but then we had a thunderstorm roll through, so the light levels kept changing in each photo.