- 6 scapes (garlic flowers) cut into 1-inch pieces
- 1 cup sage leaves
- 2/3 cup canola oil
- 1/3 cup grated parmesan cheese
- 1/3 cup walnut pieces
- In blender or food processor, combine all ingredients. Blend until smooth. Refrigerate until ready to use.
Makes about 1-1/2 cups.
Patty Piggott submitted this recipe from Flat Creek Farms. She tosses it into pasta, spreads it over pork tenderloin, and stuffs it into hollowed-out tomatoes with goat cheese, then bakes them.