Easy Garlic Scape & Basil Pesto
juice of one lemon
extra virgin olive oil
In a food processor or high powered blender, combine the chopped garlic scapes, basil leaves, Parmesan cheese, chopped walnuts, lemon juice and salt. Pulse until mostly smooth.
While the food processor or blender is running, slowly drizzle in the olive oil to emuslify all of the ingredients. Scrape down the sides and continue to blend, if needed.
Fresh pesto will keep well in the fridge for a few days. For easy long-term storage, portion pesto into a clean ice cube tray and freeze. Transfer to a resealable bag when fully frozen.