Garlic Scape Pesto
10 Harvest Haven garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds
About 1/2 cup olive oil*
Salt to taste
Add all ingredients to a food processor and blend. If you're not going to use the pesto immediately, 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.
*1/3 cup soft butter may be substituted for the olive oil.