Basil and Garlic Scape Pesto

My recipe. William prefers this to straight basil pesto.

3/4 c grated parmesan cheese
3 cloves of garlic, pressed
1/2 c pine nuts
1 c garlic scapes, coarsely chopped
2 c basil, packed
1 c extra virgin olive oil

Put everything into a blender or food processor and blend until smooth. Proceed to following recipe to serve right away with pasta, or divide into two containers and freeze for a winter treat!

1 lb pasta – we usually use rotini
1 c (at least) garlic scape pesto
1 c milk or cream
lemon juice to taste (anywhere from about 2 teaspoons to a 1/2 a fresh squeezed lemon)
fresh ground pepper
—
Cook pasta and return it to the pot on medium heat, immediately stir in the pesto, stirring constantly, then gradually add the milk or cream till you have a nice sauce. Add lemon juice, salt & pepper to taste.

Serve with freshly grated Parmesan and chopped fresh summer tomatoes, or cherry tomatoes for topping.

Garlic Scape Pesto

1/2 c grated parmesan cheese
1/4 lb garlic scapes, coarsely chopped
2-3T fresh lime or lemon juice
1/2 c extra virgin olive oil

Put everything into a blender or food processor and blend until smooth. Garlic scapes are tough, it may take awhile! Serve on bread or crackers, or as a dip.

You can freeze for a winter treat — place in container and cover with a thin layer of olive oil.