Garlic Scape Pesto

Garlic Scape Pesto

From agardenforthehouse.com

Use as a dip with toasted bread or toss with pasta and a few vegetables or prosciutto.

Makes 1 cup of pesto.

9-10 garlic scapes
¼ c almonds
3/8  c (1/4 c with a splash) extra virgin olive oil
1/4 cup grated [Pecorino Romano]
Salt and Pepper to taste

Preparing the scapes - Rinse scapes in cold water, then roughly chop into half-inch pieces.

Processing — Pour scapes and…almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your [favored flat object].

With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the [Romano] cheese…and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt and pepper.

Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.