Garlic Scape Pesto
 
 
Makes 1½ cups
Ingredients
  • 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
Instructions
  1. 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/