Garlic Scape Pesto
- 5 large garlic scapes, thinly sliced
- ⅓ cup almonds
- ⅓ cup grated Asiago cheese
- ⅓ cup olive oil
- ½ lemon, zest and juice
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- In a food processor or blender, purée all the ingredients. Transfer to an airtight container and store in the refrigerator for up to a week or in the freezer for up to a month.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/garlic-scape-pesto/
3.5.3228