Well, after much saute-ing, soup making and general garlicky-ness, we’re getting close to the end of our garlic scapes. We smell amazing. I did have one last scape recipe I had to try though: pesto.
1 c Parmesan cheese, grated
1–2 Tbsp lemon juice
1/4 lb roughly chopped scapes
1/2 c olive oil
salt to taste
1/4 c hemp seeds (optional, but we added them in place of pesto’s usual nuts)
Place all of your ingredients except for the salt and cheese into a food processor and pulse until you achieve your preferred texture. Gently stir in your cheese. Taste and add salt and more lemon as needed.
Our chicken was simply pan fried and served with the pesto on top! Delicious, and my understanding is that this pesto freezes exceptionally well. I’ll definitely be stashing some away for those cold winter days when I’m just dying for something green.