Garlic Scape Pesto

 

¼ cup coarsely chopped walnuts

¾ cup scapes

¼ cup freshly grated Parmesan

½ cup extra virgin olive oil

Juice of ½ lemon

½ tsp. salt

Freshly ground black pepper

 

Lightly toast the walnuts in a non-greased pan. Set aside to cool. Cut the scapes into ½-inch pieces. Put the scapes, cooled walnuts, Parmesan, olive oil, and lemon juice in the food processor. Using the pulse function, chop finely, scraping down the sides with a spatula every so often. Season with salt and pepper and pulse again. The pesto should still be somewhat chunky. Fill in a jar and refrigerate.

 

Garlic Scape Butter

 

6 T. soft butter

2 T. chopped scapes

¼ cup packed Italian parsley

Salt

Pepper

 

Put all ingredients in the food processor and process to a creamy consistency. Fill in an airtight container and refrigerate.