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Export 6 ingredients for grocery delivery
Step 1
Rinse the greens and pick out big stems, blades of grass, and any leaves that have started to turn brown.
Step 2
Put the greens in the food processor and pulse 5 to 6 times, until they are tamed a bit.
Step 3
Add the garlic scapes, pistachios, and lemon juice and run the processor motor until the nuts begin to disappear into the greenness.
Step 4
With the motor running, stream in 1/4 cup olive oil. Stop motor and scrape down the walls of the bowl and run some more. If the pesto looks very dry, add remaining oil.
Step 5
Add salt and pepper and pulse to combine.
Step 6
Taste and add more salt, pepper or lemon juice, should you deem it necessary.
Step 7
To freeze this pesto, pack it into small jars. I like wide mouth half pints, but the tiny quarter pint jars also work nicely.
Step 8
Fill the jars, leaving about 1/2 inch of headspace. Top the pesto with a very fine layer of olive oil. This will prevent the pesto from discoloring or developing surface freezer burn.
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