Garlic Scape Pesto

If you’ve ever picked up a bunch of garlic scapes at the market and wondered what on earth to do with them—this is it. This pesto is bright, punchy, and a little wild, just like early summer. It’s perfect tossed with pasta, dolloped onto eggs, or smeared on toast under a slice of tomato. The sunflower seeds keep it affordable, and the lemon brings everything to life. Make a batch, and thank your past self all week long.

Ingredients

• 1 cup garlic scapes, sliced (about 10 scapes)

• ¼ cup roasted sunflower seeds

• ½ cup extra virgin olive oil

• ¼ cup Parmesan cheese

• Juice of 1/2 lemon

Instructions:

1. Place the garlic scapes in a food processor and pulse for 30 seconds.

2. Add the sunflower seeds and pulse for 30 seconds. Scrape down the sides of the bowl.

3. Add the olive oil and process on high for 15 seconds.

4. Add the Parmesan cheese and pulse until the ingredients are combined.

5. Add the lemon juice, and process until reaching the desired consistency.

6. Add salt to taste and serve immediately.