Garlic scape pesto

Try this pesto on squash or zucchini "noodles"- use a spiral slicer, julienne peeler or regular old vegetable peeler to cut the squash into noodle shapes. Drop into salted, rapidly boiling water for 30-60 seconds, drain and rinse, and dress with pesto. Also a great topping for regular pasta, bread, grilled vegetables, chicken or fish.

Makes about 2 cups

• 8-10 garlic scapes, trimmed and chopped

• 1 cup parsley or basil leaves, packed, optional

• 1 cup olive oil

• 1 cup parmesan cheese

• 1/2 cup toasted chopped walnuts

• 1/4 cup lemon juice

• 1 tsp. salt

Combine all ingredients except parsley in a food processor. Blend until mostly smooth. 

Add the parsley, pulsing to combine. Blend to desired consistency, taste, and add more salt or pepper if needed. 

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