I tend to like my pestos more of a spread consistency, meaning I use much less oil than typically recommended. If you prefer a thinner, or more oil-packed luxurious pesto, drizzle in up to 5 tablespoons more.
As I've started navigating my way through using an instant pot (totally unrelated), I've been reminded how daunting it is to use a kitchen appliance that you aren't quite sure how to use. So, for those of you who rarely use your food processor: make sure you've locked your base into place and added your blade before you put your ingredients inside the bowl. Lock in the lid to use. When it's time to drizzle in the olive oil, there is a small cup-shaped piece that sits within the lid. Remove it and drizzle in the oil through that hole.
What you'll need
Garlic Scape Pesto
5 ounces garlic scapes, cut into 1-inch pieces
½ cup fresh basil leaves
2 ounces grated pecorino romano (about ½ cup)
1.75 ounces hemp seeds (about ⅓ cup)
½ teaspoon kosher salt
¼ teaspoon ground black pepper
3 tablespoons olive oil
How you'll make it
In bowl of food processor, combine garlic scapes, basil leaves, pecorino romano, hemp seeds, kosher salt and black pepper; pulse 5-7 times, or until the mixture is chopped and combined, but not a paste.
With the motor running, slowly drizzle in the olive oil. Taste (just a touch!) and adjust seasoning, if desired. Store in a glass container with plastic wrap pressed to the surface, before covering with a lid. Store in the fridge for up to one week or in the freezer for several months.
Recipe by at https://www.lifeaswecookit.com/garlic-scape-and-hemp-seed-pesto/