Garlic Scape and Kale Pesto

This recipe can be tailored to your taste adding as much or as little of the ingredients you'd like.  We love it tossed with pasta, cold or warm, with fresh mozzarella and tomatoes if available. Also great on sandwiches, and as a topping for grilled chicken and veggies! 



Bunch of Kale (Dino Preferred) -  stemmed and lightly cooked/steamed until bright green and tender

5-10 Scapes depending on strength of taste desired, roughly chopped

1/2 cup Olive Oil- or as much as needed to blend 

1/2 cup Walnuts or Pecans (optional)

1/4 cup grated Parmesan (Optional)

Lemon Pepper to taste (Optional)

Sea Salt to taste

Squeeze or drain kale to remove most of the water.

Add kale, roughly chopped garlic scapes, and pulse in food processor or blender. Add nuts and parmesan and process until chopped. With the processor running, slowly add in the extra-virgin olive oil until pesto-like texture is achieved. Taste and add salt and lemon pepper if desired.  Pulse in seasonings and enjoy!