- 12 garlic scapes
- ½ cup (120 ml) parmesan cheese, grated
- ½ cup (120 ml) pine nuts
- ½ cup (120 ml) olive oil
- salt and pepper, to taste
- juice of 1 lemon
- Clean and trim garlic scapes by cutting just below the bulb.
- In a food processor, blend garlic scapes, pine nuts, cheese, salt and pepper.
- Add lemon juice.
- While food processor is running, slowly add olive oil until the pesto is smooth.
- Serve with garlic and haddock rice balls (see recipe).