From our farmers comes this recipe, in case you still have last week’s scapes sitting around:
Garlic Scape Pesto
This packs a flavor punch! Yummy!
- 6-7 garlic scapes
- 1/3 cup pumpkin seeds or pine nuts
- 1/4 cup basil leaves, parsley, arugula or spinach (if desired)
- 1/4 cup parmesean cheese
- salt to taste
- juice from half a lemon
- olive oil, about 3/4 to 1 cup
Put all ingredients in a food processor and pulse to blend. With processor running, pour olive oil over the mixture. Blend until pesto is spreadable. Serve over pasta. Pesto can also be frozen.