Garlic Scape Pesto
 
Ingredients
  • 10 large garlic scapes, flower bud and tips cut off
  • ⅓ cup unsalted pistachios
  • ⅓ cup finely grated parmesan cheese
  • salt and pepper
  • ⅓ cup extra-virgin olive oil
Instructions
  1. In a food processor, puree scapes, pistachios, parmesan, salt and pepper. With machine still running, slowly add the oil in the opening on the top.
  2. Add to cooked pasta or to your favorite pizza!
  3. Pesto will keep one week in the refrigerator and three months in the freezer.
Recipe by Bent Arrow Acres at https://www.bentarrowacres.com/eat-seasonally-garlic-scape-pesto/