Recipe by Local Roots recipe contributor, Chef Casey Corn @casey_corn
Pesto is one of my favorite things to eat in summer, and it's such a versatile method that you can basically make it with anything. In working on a kohlrabi gnocchi recipe, I wanted to find a use for the greens, and with the garlic scapes also in my Local Roots box this week, it seemed obvious that pesto was the best solution.
makes 2 cups
1 bu (2 c) kohlrabi greens
7 ea garlic scapes
1 c basil leaves
½ c grated parmesan
¾ c extra virgin olive oil
½ Tbs salt
1. Wash and pick through kohlrabi greens, discarding any discolored leaves, and trimming off the stems. Wash garlic scapes and cut into 3-4” pieces. Pick basil leaves, removing any thicker stems.
2. In a food processor, pulse garlic scapes on high until shredded, about 30 seconds. Add kohlrabi greens, and process on high until all the leaves have broken down. You may have to stop and push them further into the food processor.
3. Add basil, parmesan and salt, and begin to blend. As you blend, drizzle in the olive oil until you’ve reached desired consistency.
4. Serve over kohlrabi gnocchi, your favorite pasta, or summer veggies.
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