Garlic Scape Pesto

One of the things I've really enjoyed about moving to Central PA is buying a farmshare; I've tried all kinds of vegies I've never had -- or even heard of (like garlic scapes) -- before. Here's a recipe that everyone has been raving over.

Makes about 1 cup

10 garlic scapes, finely chopped

1/3 to 1/2 cup finely grated Parmesan (to taste and texture)

1/3 cup almonds (I roast them in a hot oven for about 5 - 10 mins)

About 1/2 cup olive oil

Sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.

If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months