from an Idlywilde Farms’ handout
- 1 pound garlic scapes
- 1 cup grated parmesan chesse
- Olive oil (1/2 – 1 cup)
- 2 Tbs lemon juice (optional)
- 1/2 cup walnuts (optional)
Chop the garlic scapes into 3-inch lengths. Put it in the food processor and process until pureed. Add the parmesan and walnuts and process until smooth. Add lemon juice, then slowly add the olive oil as the food processor runs and continue until all the oil is combined into the garlic. Store in an air-tight jar in the refrigerator for up to 2 weeks (or freeze).
Pesto is wonderful on bread, sandwiches, pasta, focaccia, or on meat such as chicken and fish.