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Garlic Scape Pesto

1 cup garlic scapes, top removed under bulbil, cut into ¼” slices
1/3 cup pine nuts
½ cup olive oil
¼-½ cup grated parmigiano cheese
½ teaspoon salt
black pepper to taste

1. Blend scapes and pine nuts in a food processor until well combined.

2. Slowly drizzle in olive oil and process until smooth.

3. With a rubber spatula, scoop pesto into a mixing bowl. Add parmigiano, salt, and pepper to taste.

Notes: The pesto will keep for up to one week in an air-tight container in the refrigerator, or it can be frozen in 1-tablespoon servings in ice cube trays and subsequently stored in a plastic bag in the freezer for up to 6 months.

For ½ pound of short pasta such as penne, add about 2 tablespoons of pesto to the cooked pasta and stir until the pasta is well-coated, thinning with a few tablespoons of hot water if necessary.

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