Submitted by CSA member Ralph
2 cups chopped garlic scapes (buds removed)
1 1⁄2 cups grated Parmesan
Lemon (juice or 1 tsp dried zest)
Approx. 2 cups extra virgin olive oil
Chop scapes very finely or use food processor. Mix with lemon and Parmesan, adding in olive oil until desired consistency is reached. (If you likes anchovies in your aglio e olio, you may wish to add them.) Cook preferred pasta and toss with pesto.