Arugula, Sunflower Seed, and Garlic Scape Pesto
This is a tasty way to use the bounty of greens we have at this time of year. All of the produce in this recipe is from Loon Organics. This pesto has a peppery taste from the arugula. The garlic scapes give it a subtle garlic flavor. Toss it with pasta or use it as a veggie dip.
2 cups packed arugula
4 garlic scapes
1/4 sunflower seeds
2/3 cup extra-virgin olive oil, divided
Kosher salt and freshly ground black pepper, to taste
1/2 cup freshly grated Parmesan cheese
Add all ingredients to your food processor and blend. Store in a bell jar in your refrigerator with a handmade Dickinson Woodworking lid or freeze.