From the FDC Newsletter archives (6/21/2007)…Originally posted from www.maryjanesfarm.org.
- 1 cup grated Parmesan cheese
- 3 Tbl fresh lime or lemon juice
- 1/4 lb scapes
- 1/2 cup olive oil
- Salt to taste
- Puree scapes and olive oil in food processor until smooth.
- Stir in parmesan and lime/lemon juice and season to taste. Serve on bread or pasta.