This weekend is probably your last chance to get garlic scapes at your local farmer’s market. (I’m talking to you, Rochelle.) Use them to make this tasty pesto which is like early summer on a plate (or toast or pasta or grilled fish or anything else you can think of.) You can add nuts if you want to, but I don’t think it’s necessary.
Garlic Scape Pesto
1 lb. garlic scapes, cut into pieces (so they fit in food processor easily)
1 1/4 c. grated Pecorino Romano cheese
1 c. olive oil
1 T. lemon juice
ground black pepper, to taste
1/4 t. red chile flakes (optional)
Blend all ingredients in food processor until smooth.