What's your recipe?

I added 1/3 cup of sunflower seeds, and changed the way they said to blend it ( adding the olive oil last) - but this is the recipe i used.

1 cup freshly grated Parmesan cheese or other sharp Italian cheese
2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste
1/4 pound roughly chopped scapes
1/2 cup olive oil
salt to taste

Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by overblending. Taste and then adjust juice and salt to taste. Store in the refrigerator to use within two or three days; freeze for longer storage.

Yes, I just made some last week, I used almonds because that's what I had. It turned out like this:

I mix mine with hummus, add it to mayo for egg salad or on sandwiches, my husband likes it mixed it sour cream for dip and I like it with cream cheese on bagels. It makes a good addition to homemade pizza too, and I often put a dollop in vegetable soup. It freezes really well too.

Annie

It's great on pasta as well. We like it best on Angel hair.

I made a kale and garlic scape pesto for yesterday's party. It also contained basil and since it seems to be too garlicky, I added some shredded cheese. I was busy doing several recipes at once and thought I had forgotten to add the steamed kale. There was a green vegetable mass in my colander. Plopped that in, too. Then I realized it was the spinach I had meant to go into a spinach dip. Got raves and request for the recipe. One guest spread it on grilled chicken. Today we will have grilled chicken sandwiches and I intend to put pesto on my sandwich.