Recipe: Garlic Scape Pesto

Makes about 4 (4-ounce) jars.

Note: Feel free to vary the herbs, oil, nuts and cheese to suit your taste. To toast the hazelnuts, spread them out on a baking sheet and put into a preheated 250-degree oven until the skins begin to crack and the nuts begin to smell toasty, about 15 to 20 minutes. Remove and place them in a clean kitchen towel; rub them vigorously to remove the skins. From Beth Dooley.

• 10 to 12 garlic scapes (about 1/4 lb.)

• 1 tbsp. chopped fresh lemon thyme

• 1/3 c. toasted, coarsely chopped hazelnuts (see Note)

• 1/3 c. shredded Parmesan or Asiago cheese

• 1/2 tsp. coarse salt

• 1/3 c. neutral oil or mild olive oil, plus a little extra to cover the jars

Directions

Thoroughly wash and dry 4 small jars. Coarsely chop the garlic scapes (you should have about 1 full cup).

In a food processor or blender, pulse together the scapes, thyme, nuts, cheese, salt and pepper to make a fine, dry texture. With the motor running, slowly add the oil in a steady stream, stopping occasionally to scrape down the sides, until you have a smooth paste. If it's too dry, add a little more oil.

Divide the pesto among the jars, smoothing out the tops with a clean spoon. Drizzle a layer of the oil over the pesto. Screw on the tops and store in the refrigerator for up to five days or freeze.

Calories38Fat3 gSodium47 mg

Carbohydrates2 gSaturated fat0 gCalcium24 mg

Protein1 gCholesterol1 mgDietary fiber0 g