Garlic Scape Pesto

(from Stearns Farm Newsletter June 30 2008)

This pungent emerald sauce is fast and easy.  If the garlic flavor seems too strong, mellow it by adding mayonnaise or sour cream to taste.  Adapted from www.maryjanesfarm.com/SimplyMJ via www.moscowfoodcoop.com, where you can find more garlic scape recipes.

1/4 lb (or more) garlic scapes, trimmed, cut in 1" lengths

1/2 cup olive oil (more if needed)

1 cup grated parmesean cheese (or to taste)

3 Tbs fresh lime or lemon juice (or to taste)

salt to taste (if needed)

Combine garlic scapes and olive oil in a blender or food processor and whirl or process to a smooth paste, adding more oil if needed to process.  (You can also use a mortar and pestle for a coarser, more authentic pesto.)  Scrape into a bowl and stire in the cheese.  Season with lemon juice to taste and add salt if needed.  Spread on crackers, top a baked pizza crust, or brush it over a warm, crusty italian loaf - instant garlic bread!  Freeze extra pesto in ice cube trays.  When frozen, wrap each cube individually in plastic wrap and place in a freezer bag.  The cubes will keep, frozen, for months.  One cube will perfume several servings of next winter's pasta with the essence of summer.