Arugula And Garlic Scape Pesto

1. 1

   To make the pesto, put the garlic scapes in the bowl of a food processor. Zest and juice the lemon into the food processor, straining out the seeds. Add the garlic, arugula, Pecorino, almonds, red pepper flakes, 1/4 teaspoon salt, and black pepper to taste. Pulse everything until it's finely chopped, scraping down the sides of the bowl. (If you have a small food processor, you may need to add the arugula in batches.)

2. 2

   With the food processor running, add the olive oil in a slow, steady stream and process until everything is blended into a paste. Taste and add more salt, black pepper, or lemon juice, if needed.

3. 3

   Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.