Garlic Scape Pesto
- 1/2 pound garlic scapes
•1 Tbsp. vegetable oil
•1/2 tsp. salt, plus more to taste
•1/4 cup pine nuts or pistachios
•1/4 cup extra-virgin olive oil
•1/4 cup freshly shredded Pecorino
Trim root ends of scapes. Finely chop, rinse and pat dry. In a large frying pan over medium-high heat, cook vegetable oil, scapes, and 1/2 tsp. salt until soft, about 3 minutes. Let cool to room temperature.
In a blender or food processor, pulse nuts to chop. Set aside. Add garlic scapes and process, scraping down sides as necessary, until bright green and smooth. With motor running, drizzle in olive oil. Pulse in reserved nuts and cheese. Salt as desired.