Spring is the time of year for garlic scape season. They are popping up at all the local farmer’s markets. In the past I never used the scape of the garlic shoots. After I learned about their use I couldn’t believe I had wasted the beautiful greenery all these years. This recipe is just one way to enjoy the garlic flavor goodness.

Ingredients:

1/4 cup pine nuts

3/4 cup coarsely chopped garlic scapes

Juice and zest of 1/2 lemon

3/4 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 cup extra virgin olive oil

Directions:

1. Roast pine nuts in a sauté pan on medium heat for 2-3 minutes (until fragrant).

2. Place all the ingredients into the food processor (except for the olive oil)

3. Start the food processor and gradually add in the olive oil. Continue pulse until combined about 20-30 pulses.

This pesto is tasty with bread, veggies, pasta, pizza, or just on your fingers.

Enjoy!