Ingredients:
- 1 stick salted butter, softened
- 1-2 garlic scapes
- Zest from ¼ of a lemon
- Chop garlic scapes into small pieces, about a quarter of an inch each. Add pieces into a food processor and chop until fine.
- Add the butter and lemon zest to the scapes.
- Puree until all ingredients are evenly combined.
Storage: For immediate use, place the butter in a container. It can be stored this way for up to 2 weeks. For longer term storage, place butter on a piece of wax paper, roll it into a log and twist the ends. Place inside a plastic bag and store in the freezer for 2-3 months.