Garlic Scape Pesto Sauce
submitted by Dianne M (2009)

• 6-7 garlic scapes, chopped • approx. 1 c. olive oil • 1 c. grated parmesan or asiago cheese* (The latter tastes best.) You can use a mini-chopper to combine the scapes and olive oil, which turn a brilliant, if watery-looking, green. Blend this by hand with fresh-grated (hard) mozzarella and pour it over angel-hair pasta, garnish with toasted pine nuts, olives, and fresh tomatoes.

You can freeze the scapes and olive oil after you have chopped them. When you wish to use simply thaw, warm slightly and then add the cheese.

High Temperature:
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