Bennett’s Flexible Maine Garlic Pesto Bennett writes, “Seasons change, and so does your garden. This flexible recipe ensures that you’ll always get a good pesto depending on what greens are in season.” 2 fistfuls garlic scapes or 1-2 bulbs (about 10 cloves) fresh garlic 2 Cups chopped fresh basil, arugula, parsley, spinach, bok choy or dandelion greens 2/3 Cup olive oil 1/2 Cup Parmesan, pecorino or Asiago cheese 1/2 Cup pine nuts, sunflower seeds, walnuts or cashews 1/8-1/2 tsp. salt, to taste 1 lemon (juice of) 2 TB. pure maple syrup 1/4-1 tsp. PENZEYS PEPPER, to taste

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