Garlic Scape and Arugula Pesto

This recipe is from Food52 with a few adaptations from me. I highly recommend their site for recipes and cooking products. 

1/2 cup chopped garlic scapes
1 lemon, zested and juiced
1 large garlic clove
8 cups loosely packed arugula
1/3 cup grated parmesan cheese
3 tablespoons almonds, sunflower seeds, or pumpkin seeds
1 pinch red pepper flakes
Kosher salt and freshly ground black pepper
1 cup extra-virgin olive oil, plus more as needed
 

1. To make the pesto, put the garlic scapes in the bowl of a food processor. Add lemon zest, lemon juice, garlic, arugula, parmesan, nuts or seeds, 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.
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. Transfer the pesto to a container and refrigerate for up to 10 days or freeze for up to 6 months.

 
Variations and uses:

• Instead of arugula, use spinach or a combination of spinach and basil.
• Use as a spread for toast-add a few fried eggs on top!
• Whisk with eggs and scramble.
• Use with pasta.
• Spread on chicken, pork, or steak.
• Toss with summer roasted or grilled vegetables.