By Becca Camacho
8 garlic scapes
½ c toasted pine nuts
½ c grated parmesan cheese
zest of one lemon
½ c good extra virgin olive oil
salt and pepper to taste
In a food processor combine the scapes, nuts, cheese and lemon. Then, while the processor is running pour the oil through the feed tube until it is thoroughly combined. Add salt and pepper to taste.
Combine your pesto with your favorite pasta. We recommend fresh fettuccine from Broder’s Cucina Italiana.
*Need other ways to use your pesto? Toss in scrambled eggs, marinade your chicken or fish with it before you grill; put a spoonful on top of a grilled steak or tuna for added flavor.
**Storage Tip: Pour leftover pesto into ice trays and freeze. Once frozen, break up and put in a labeled plastic bag, squeezing as much air out of the bag as possible. This will keep your pesto frozen in individual size portions for months.