Garlic Scape Pesto
By Chef Tom Fraker


 1/4 pound Garlic Scapes rough chopped 
2 cups Basil fresh and packed 
1/2 teaspoon Kosher Salt 
1/4 cup Melissa's Pine Nuts 
1/2 cup Extra Virgin Olive Oil 
1/3 cup Parmesan Cheese - freshly grated Key Limes juiced, to taste (optional) 


Place the scapes, basil, salt and pine nuts in a food processor and pulse until smooth. 

With the processor running, slowly drizzle the olive oil.
Stir in the parmesan cheese. 

Taste for salt. 

 Notes: For a little tang, add the Melissa's Key Lime juice.