10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds
About 1/2 cup olive oil
Sea salt to taste
Process the scapes, 1/3 cup of the cheese, almonds and half the olive oil in a food processor until chopped and blended. Add the remainder of the oil and more cheese to reach desired texture; add salt.
To store, 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.
Makes about 1 cup.
From: In the kitchen and on the Road with Dorie Greenspan
Versión en español: this post is also available in Spanish
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
