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Export 5 ingredients for grocery delivery
Step 1
Trim away the tip from each scape just below the flower bud (see photo below). Discard or save for making vegetable broth.
Step 2
Cut the remaining scapes into 1-inch pieces.
Step 3
Steam older scapes for about two minutes (see note below). Reserve the water to use in the recipe.
Step 4
Warm up a small, dry cast iron skillet (or other heavy-bottomed skillet) over medium-low heat. The idea is to warm up the skillet, but don’t overheat.
Step 5
When the skillet is warm, increase the heat to medium-high and add the pine nuts. Toast, while stirring and shaking, for about a minute, or until they begin to give off a nutty aroma and turn a bit golden.
Step 6
Add the scapes, pine nuts, water, lemon juice, salt, and peppers to the food processor.
Step 7
Process for a few minutes, scraping the sides of the bowl with a soft spatula as needed.
Step 8
Using a soft spatula, scrape the pesto into a bowl. Fold or gently whisk the olive oil into the pesto until well combined.
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