Source: Skinny Taste, July 1, 2009
Ingredients:
- 1/2 cup (about 6) garlic scapes, flowers and tough ends removed
- 1/2 cup fresh basil leaves
- 1/2 cup grated Parmigiano Reggiano
- 1/3 cup extra virgin olive oil
- kosher salt, fresh pepper to taste
Directions:
Cut the garlic scapes into small pieces. In a food processor or mini blender pulse scapes, basil, parmigiano, salt and pepper until smooth. Slowly add the olive oil while pulsing. Store in an air-tight jar for up to two weeks.
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