Makes 1 1/2 cups
Scapes can blow your socks off. A pure pesto of green garlic tops can reduce even the most ardent of garlic lovers into a wimp. Kale is the answer. It softens the garlic bite and adds a fresh vegetal flavour. Lemon juice brightens it up, both visually and on the palate.
1/3 cup pine nuts, toasted
8-10 scapes, chopped into 1/2 inch pieces
2 cups baby kale or coarsely chopped kale, stems removed
3 tbsp lemon juice
1/2 cup olive oil
3/4 cup grated parmesan
Pinch salt
Freshly ground black pepper
Toast the pine nuts in a dry frying pan over medium high heat. Stir constantly and take off heat once golden brown and oily.
Drop scapes and pine nuts down the feeding tube of a food processor while running at high and process until finely chopped. Add kale and lemon juice into the bowl, scrape down the sides and pulse on high until a lime green paste is created. Pour olive oil down the feeding tube with motor on high to blend well. Stir in cheese, salt and pepper, to taste.
Mado Food 
I’ve never thought of making pesto with kale…this looks like an interesting alternative to my usual basil, Mado! Thanks for the summer recipe idea!