• 1/4 lb garlic scapes
• 1 cup grated Parmesan, Asiago, or Tallegio cheese)
• 3 Tbsp. fresh lime or lemon juice
• 1/2 cup olive oil
• Salt to taste
• Food Processor or Chopper
• Jar for storage
• Puree’ scapes and olive oil in a food processor until smooth.

Stir in cheese and lime (or lemon juice) and add salt to
taste.
Place in a tightly sealed jar and refrigerate.
For longer term storage, pesto freezes very nicely. An extra
thin layer of olive oil can be poured on top to keep your
pesto from discoloring. You can also use nonstick spray
for this.
Use on Pasta, Bread, Vegetables, Eggs, etc.