1/2 cup finely chopped garlic scapes1 cup chopped Swiss Chard leaves1/4 cup dry roasted almonds1/2 cup freshly grated romano cheesekosher salt, to taste
1/3 cup extra virgin olive oil
Add the scapes, swiss chard, almonds, cheese and salt to the bowl of a food processor. Process to desired consistency. While running, drizzle the olive oil in a thin stream down the shoot and into the food processor.
Spoon pesto onto hot, cooked pasta and stir until combined. Alternatively, this can be used as a spread on bread (for sandwiches, with fresh mozzarella or just eating).
Adapted from Tablespoon
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This recipe was most recently featured in
Boston Organics Newsletter No. 25 of 2013.