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Garlic Scape Pesto

 1 handful garlic scapes (5-8) (If you don't have enough, use the greens from green onions and a few cloves of whole garlic toasted in a dry pan for a few minutes)
 1 bunch cilantro or basil
 3/4 cup olive or sunflower oil
 1/2 cup grated hard cheese (parmesan, asiago, Hull's Trace)
 Handful of almonds, toasted and roughly chopped
 1 tsp salt
 Juice from 1 lemon

Blanch the garlic scapes in boiling water for 1 minute and then drop into an ice bath for 1 minute. Roughly chop.


Wash and chop the cilantro or basil, and toast the almonds in a dry pan and chop.


Add the scapes, the cilantro, the almonds and the grated cheese to a blender or food processor. Turn to low and drizzle in the oil slowly, pausing occasionally to scrape down the sides. Taste, and add salt or lemon juice if desired.