For those not familiar with garlic scapes - they're the curly green tops of hardneck garlic. They have a mild garlic flavor and can be used just like you'd use onions or scallions. I even think they look cool in a vase on the counter, but my favorite way to enjoy them is to make this flavorful pesto to serve on pasta or fish. It's a cinch to make and lasts for a couple weeks in the fridge - freezes beautifully too.
⅓ cup chopped garlic scapes (use the tender parts of the stem)
⅓ cup pine nuts, toasted
⅓ cup grated Pecorino Romano cheese (Parmesan if Romano is too strong for you)
⅓ cup extra virgin olive oil
salt and pepper to taste
No nutrition information available
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.