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8 to 10 garlic scapes
½ cup olive oil (more if you’d like a more liquid consistency, less if you prefer it more crumbly)
2 tbsp lemon juice
⅓ cup of sunflower seeds (optional, but I enjoy the nutty flavour they add)
Sea salt to taste
Grated parmesan cheese (to taste) Note: if you’re freezing your pesto, do not add the cheese. It doesn’t freeze well.
Place the scapes, lemon juice, sunflower seeds and sea salt in a food processor and blend until smooth. Gradually add the olive oil. whip it into pasta mixed with sausage and sautéed mushrooms or other stir-fried veggies. I’ve added less oil and used it as a sandwich spread. And, when I make too much to enjoy at once, I freeze it into ice cubes so I can enjoy fresh pesto throughout the summer.
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1st Keep
 slavigne
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