This recipe is featured in the Comox Valley Record’s Taste of the Comox Valley, July 1 issue.
This pesto is delicious with hot pasta. Try adding it to your potato salad or pasta salad – it’s great cold too.
1 cup garlic scapes, blanched and finely chopped
3 cups (loosely packed) Parmadammer cheese or Parmesan cheese, grated
4 tbsp lemon juice
½ cup olive oil
½ tsp sea salt
Put the garlic scapes and lemon juice in the bowl of a food processor;
process until the scapes are finely chopped. With the processor running,
add oil and process for 2-3 minutes. Add half of the cheese and process
another two minutes.
Place the mixture in a bowl and fold in the remaining cheese.
Try adding some of your favourite herbs to the pesto mixture or some toasted
pine nuts.
Garlic Scape
and Natural Pasture’s
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