Garlic Scape Pesto

  • pound garlic scapes

  • 2 cups extra-virgin olive oil, separated

  • 1/4 cup locatelli romano cheese

  • 1/4 cup asiago cheese, grated

  • 1/2 cup organic blanched slivered almonds, toasted

  • 2 tbsp lemon juice

  • 2 tsp Obis One Black Garlic Sea Salt

Trim scapes, removing bud, and cut into 2” pieces. Add 1 cup of oil and all other ingredients to a food processor and pulse two minutes. Turn processor on high and add remaining cup of oil in a steady stream. Continue processing 90 seconds.

Serve with pasta, as a dip or on crostini. Refrigerate up to two weeks. Freezes very well.

Makes one quart.