Garlic Scape Pesto

8-12 garlic scapes (tops removed)
1/2 cup olive oil
1/2 of a freshly squeezed lemon
1 cup grated parmesan cheese
salt to taste
almonds and/or pine nuts

In a food processor, finely chop the garlic scapes. Slowly add oil and mix until a paste.

Chop the garlic scapes into 3 inch lengths. Process in a food processor until pureed. Add the parmesan and nuts and process until smooth. 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 with a little olive oil floating on top of the pesto to preserve it.



I made this out of my very first harvest of garlic! So exciting! It turned out really good and I've been using it on sandwiches ever since. I froze some of it by putting it ice cube trays to make convenient little portions but I've already used the jar I kept in the fridge plus a quarter of the cubes and it's only mid-August!