Recipe by Bonnie Blader, Lexington Farmers' Market
¼ lb. roughly chopped garlic scapes
1-2 Tbsp lime juice or lemon juice
½ cup olive oil
1 cup grated Parmesan cheese or other sharp Italian cheese. (I used Asiago)
Puree scapes, juice and olive oil in the blender or food processor. Gently stir in the grated cheese. Do not add in blender or it will turn to sludge. Refrigerate or freeze.