Garlic Scape Pesto
1 Tablespoons lemon juice, separated
1/4 lb garlic scapes, chopped roughly
1/2 cup olive oil
1/2 cup (or less) freshly grated parmesan or asiago cheese
2 Tablespoons of toasted walnuts, optional
Puree scapes, olive oil, lemon juice & walnuts(optional) in a blender or food processor until almost smooth. Gently stir in the cheese. Taste and then adjust juice and salt to taste.
Refrigerate and use within 3 days. This may be stored frozen and I recommend freezing without adding the cheese and then adding the cheese once you thaw to serve.