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.

 

Ingredients

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.