One of my customers Nathan Attard shared his "Garlic Scape Pesto"recipe:

- One pound of Garlic Scapes cut into 2" pieces

- 1-1/4 cups Parmesan cheese,

- 1 cup olive oil,

- 1 tbsp fresh lemon juice,

- sea salt and pepper to taste.

Beat in food processor till smooth, you can add pine nuts if you wish. I then use a meat ball maker , place dollops on parchment paper and freeze them, once frozen, put in zip-lock bags and place back in freezer for future use.

Mm-mm Yummy !