Greenfield Berry Farm's Garlic Scapes Pesto with Pork Loin and Pasta
Yields about 3 cups
2 cups scapes, flowery top removed and cut into 1/2-inch pieces
1/2 cup black walnuts
3/4 cup olive oil
1/2 cup Parmigiano-Reggiano, Romano, Asiago or other grated cheese
1/2 teaspoon salt and black pepper to taste
Blend all ingredients in processor until smooth. To use, place a 1 pound boneless pork loin in a roaster. Spread pesto on pork loin and roast in oven at 350 degrees with lid on roaster for about 1 hour. Cook pasta al dente, serve warm and top with pesto. Finish with sprinkle of Parmigiano-Reggiano, Romano or Asiago, and hot pepper flakes.
