Garlic Scape Pesto
10 (154g) Garlic Scapes
1/3 C Pine Nuts
1/3 C Parmesan Asiago or simply Parmesan dice or shredded
1/2 Lemon juiced
1/8 tsp Fine Sea Salt
A few grinds of Pepper
1/3 C Olive Oil
Trim the garlic scapes by cutting just below the bulb. Discard the bulb and set the remaining scape aside.
In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.
With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.
Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.
Use this pesto with sandwiches, pasta, pizza, potato salad, and more!
Credit to: Garlic Scape Pesto | Vanilla And Bean