Ingredients:

  • 2 cups (100g) garlic scapes, trimmed and roughly chopped
  • 1/2 cup (15g) fresh flat-leaf parsley, packed
  • 1 tbsp (15ml) fresh lemon juice
  • 1/3 cup (50g) raw sunflower seeds or pumpkin seeds (pepitas)
  • 1/2 cup (50g) grated Parmesan cheese or Pecorino Romano
  • 1/2 cup (120ml) extra virgin olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Trim the woody ends off the garlic scapes and chop them into 1/2-inch pieces to ensure the food processor blades can effectively process the fibers.
  2. Place the chopped scapes, parsley, toasted seeds, and lemon juice into the food processor. Pulse in short, 2-second bursts until the mixture is coarsely chopped and forms a thick paste.
  3. With the processor running on low, slowly stream in the olive oil in a steady drizzle until fully incorporated.
  4. Add the Parmesan cheese, salt, and pepper. Pulse 3–5 more times until the mixture is velvety and cohesive.