Garlic Scape Pesto
1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
1/2 cup toasted sunflower seeds, you can do this ahead of time in a skillet on your stovetop
1–2 tablespoons freshly squeezed lime or lemon juice,
1 bunch roughly chopped scapes
3/4 cup olive oil
salt and pepper to taste
Puree scapes, sunflower seeds, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by over-blending. Add more olive oil if texture seems too dry. Taste and then adjust juice and salt to taste.
