Member Grace Taylor created this nut-free pesto for a friend who is severely allergic to nuts. She then provided batches for tasting at FDC depots. Check out the blog for pictures of this tasty treat.
10-12 garlic scapes
1 bunch basil (about 1/4 cup chopped)
1 Tbs. fresh lemon juice
1-2 tsp. salt
1/4 cup Parmesan cheese
1/3 cup sunflower seeds
1/2-3/4 cup extra virgin olive oil (depends how thick you want the pesto to be)
Chop the basil and garlic scapes. Add Parmesan cheese and sunflower seeds and blend. When the blades on your blender or food processor can no longer blend, add the oil, lemon juice and salt. Add more olive oil to make the pesto into the texture you desire!
Serve as a pasta sauce or pizza sauce. Eat over a crostini with cheese. Add to eggs for a delightful breakfast. Serve over grilled vegetables. Use in a compound butter. Stir into potato salad instead of mayo.