2 tbsp (30 ml) garlic scape pesto

1 tbsp (15 ml) lemon juice

1 tbsp (15 ml) Dijon mustard

1 egg yolk

1/2 cup (125 ml) canola oil

In a large bowl, whisk together the garlic scape pesto, lemon juice, mustard and egg yolk. Season with salt and pepper. Drizzle in the oil, whisking constantly. Cover and refrigerate until ready to serve.

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