Garlic Scape Pesto
- 1 pound garlic scapes
- 1/2 cup extra virgin olive oil
- 6 tablespoons Parmesan cheese
- ¼ c. sunflower seeds
- 2 tablespoons lemon juice
- ½ teaspoon salt
Coarsely chop the scapes and pulse in a food processor. Add olive oil, cheese, sunflower seeds, lemon juice, salt and process until the pesto forms a coarse paste. Serve over pasta, mix into a grain salad or spread on toast or crackers..great with fresh tomatoes! To freeze, pack the pesto into 1/2 pint jars. Pour a thin layer of olive oil over the top, fasten the lid and freeze.