1¼ c hard shredded cheese (I use pecorino, but you can use parmesan, assiago, romano, etc.)
1 T lemon juice
Olive oil or EVOO
Salt and Pepper to taste
In a blender or food processor, blend scapes, cheese and lemon juice until smooth (they become a light green color).
Drizzle in olive oil until it is the consistency that you want.
Add salt and pepper to taste.
I follow the above recipe, but you can add basil and/or nuts (pine nutes, walnuts, pecans), depending on your taste. The recipe is very open. It is great over noodles, used for garlic bread, added to cream sauces or you can add more oil and have it with bread. If it is too strong for your taste, you can add more oil or cheese. It is fun to experiment with this! This can be frozen--when I freeze it, I add a bit (about ⅛ inch) of oil to the top (to prevent freezer burn). It will stay good in the refrigerator for at least 2-3 weeks; I have kept it in the freezer for up to 1 year.
"Roots Down is our family farm. We used to have a farm years ago. Now Kyle and his family present a wonderful variety of fresh vegetables through their CSA. We chat about recipes and enjoy more variety than when we grew our own."