Garlic Scape Pesto

1 teaspoon Anglesey Sea Salt

10 large garlic scapes

1/3 cup pistachios

1/3 cup + 3 tablespoons Parmesan cheese, finely grated

1/3 cup extra origin olive oil

1 pound pasta

Juice of 1 lemon

1/2 cup basil leaves, optional

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1. Cook the pasta according to the package for al dente. Drain reserving 2 cups of pasta water.

2. In a bowl of a food processor fitted with a metal blade add the garlic scapes and pistachios. Pulse until a paste forms. Then add in 1/3 cup of Parmesan and ½ teaspoon Anglesey salt. Pulse until combined.

3. While the motor is still running slowly pour in the olive oil. Transfer the pesto to a large mixing bowl.

4. Whisk in 1/2 cup of the reserved pasta water to the pesto. Then add in pasta tossing to coat, adding more water as needed.

5. Top with remaining 3 tablespoons Parmesan cheese and lemon juice. If using, serve with torn basil.

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