Garlic Scape Pesto
- 1 c. garlic scapes sliced in about half inch pieces (leave out the seed pods)
- 1/4 c. toasted pine nuts
- ½ c. extra virgin olive oil
- ¼ - ½ c. shredded Parmesan cheese
Put sliced scapes and toasted pine nuts into food processor and pulse until chopped. Then, with the processor running, drizzle the olive oil in and run until incorporated.
Add the shredded cheese, starting with ¼ c. Season with salt and pepper to taste. Add more cheese, if you like a cheesier pesto.
Tip-to toast pine nuts, place in skillet over medium heat. Stir constantly until golden brown. Watch carefully, because they burn easily.