Ingredients:

  • 1 cup (60g) fresh garlic scapes, trimmed and roughly chopped
  • 1 cup (30g) fresh basil leaves, packed
  • 1/3 cup (45g) pine nuts or walnuts, lightly toasted
  • 1/2 cup (50g) Parmigiano Reggiano, freshly grated
  • 1/4 cup (60ml) extra-virgin olive oil
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tsp (2g) lemon zest
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) freshly cracked black pepper

Instructions:

  1. Rinse the garlic scapes. Trim off the woody bottom ends and curly flower buds. Chop the remaining stalks into 1/2-inch pieces.
  2. Place the chopped scapes, toasted nuts, basil, and lemon zest into a food processor. Pulse several times until coarsely chopped.
  3. While the processor is running on low, slowly drizzle in the olive oil in a steady stream.
  4. Add the grated Parmesan, lemon juice, salt, and pepper. Pulse 3-5 more times until combined and velvety.