Garlic Scape Pesto


from ButterYum
makes about 1 cup

1/3 cup chopped garlic scapes (tender stems)
1/3 cup pine nuts, toasted
1/3 cup grated Pecorino Romano cheese, (Parmesan if Romano is too strong for you)
1/3 cup extra virgin olive oil
salt and pepper to taste

Place all the ingredients in a blender or food processor and puree; season with salt and pepper to taste (remember, the cheese is very salty).  Refrigerate for up to 2 weeks or freeze for longer storage.

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