- 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.
Recipe by Bonnie Blader, Lexington Farmers’ Market