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Approximately 10 garlic scapes 1/4 cup raw pine nuts 1/4 cup lightly packed basil leaves 1/2 cup olive oil 1/3 cup lightly packed grated parmesan cheese juice and zest of 1/2 lemon 1/2 tsp each salt and fresh ground pepper
Place your garlic scapes and basil leaves in a food processor and pulse until roughly chopped. Add the remaining ingredients and pulse until you get the pesto finely chopped. Scrape down the sides and then run continuously until you reach your desired consistency.
Makes approximately enough for two bowls of pasta, it also freezes well and is great frozen in ice cube trays to pull out of the freezer for a easy dinner over the winter.
Rancho Vignola is fully committed to fair trade principles in order to support the farmers, growers, and processors we work with.
Any remaining inventory at the end of our Spring Clearance Sale will be donated to food banks and charitable organizations across Canada.
You’ll be contacted before we ship your order! Smaller orders during December and March will receive an email notification once your order is shipped.
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