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.