"Garlic scapes are the stems of hard-neck varieties of garlic. They have a mild garlic and onion flavor that can be a little intense if you are serving the pesto on the same day you make it. You can combat this by adding a bit of other greens such as basil or arugula, or freezing your pesto to use in the colder months when spring produce feels
like it is nowhere in sight."
Ingredients:
10 large garlic scapes
3 cups arugula
¼ cup pine nuts or pepitas
¼ cup grated parmesan
pinch of red pepper flakes
juice of 1 lemon
¼ to ½ cup extra virgin olive oil
salt
Directions:
In a large food processor add the garlic scapes, basil leaves, pine nuts, Parmesan cheese, garlic, red pepper flakes, lemon juice, and a few tablespoons of olive oil. Blend your pesto, adding more olive oil as the blender is running until you reach your desired consistency (I like a little thinner for a pasta). Add salt to taste.