Garlic Scape Pesto
Adapted from several recipes
1 cup garlic scapes, chopped into 1″ pieces (about 4.5 ounces)
1/2 cup olive oil, extra virgin
1/3 cup walnuts
1 dash salt
1/3 cup grated Parmesan cheese
1. Place all ingredients except cheese in food processor. Process to desired consistency, using short bursts.
2. Stir in cheese.
3. Store in airtight container. To help preserve the pesto, cover the top of the pesto with a layer of olive oil.
4. The pesto keeps for a week in the refrigerator, or 6 months in the freezer.
Servings: 20 (serving size 1 tbsp)
Yield: 1-1/4 cup
Nutrition (per serving): 78 calories, 63 calories from fat, 7.2g total fat, 1.5mg cholesterol, 34.6mg sodium, 10.7mg potassium, 2.6g carbohydrates, <1g fiber, <1g sugar, 1.4g protein, 32.9mg calcium, 1.1g saturated fat.