large handful garlic scapes, rinsed and chopped (about 1 cup)
juice of 1/2 lemon
2 tablespoons tarragon, roughly chopped
1/2 teaspoon sea salt
1/4 cup pine nuts, walnuts or almonds
1/3 cup extra-virgin olive oil
1/4 cup Parmigiano-Reggiano cheese, shredded ~ optional
freshly ground black pepper
Add the chopped garlic scapes to the bowl of a food processor along with tarragon, sea salt and pine nuts. Pulse several times until it becomes finely chopped. Add the olive oil and purée for 30 seconds or until it becomes a nicely blended sauce. Add cheese (if using) and pulse to combine. Finish by tasting for salt and adding more if necessary and adding several grindings of black pepper.
Use to fill omelets, spread on bruschetta, toss with freshly boiled new potatoes or served with grilled fish.
Makes about 1 1/2 cups
found online @ http://www.startribune.com/local/yourvoices/160060255.html