Garlic Scape Pesto for Freezing
By Savvy Eats on July 01, 2014
After months of waiting for something – anything – other than salad greens and root vegetables to show up at the market, new produce is finally starting to roll into the farm stands. We’ve gone from having nearly nothing available to having so much produce come in, I can hardly keep up with all the canning! So far, I’ve canned over 16 pounds of strawberries, frozen 4 pints of chives and processed 2 pounds of garlic scapes into pesto. . . .