- One bunch garlic scapes (approximately 10), chopped
- 1/3 to 1/2 cup finely grated parmesan cheese
- 1/3 cup walnuts or almonds (can be toasted if desired)
- 1/3 to 1/2 cup olive oil
- Salt, to taste
Preparation: Put the scapes, cheese, nuts, and olive oil in a food processor or blender (can be done with a mortar and pestle as well–just more elbow grease required) and whir until ingredients are evenly blended. More olive oil can be added to thin if it is too thick for your taste. Add salt to taste and whir again briefly.
Use pesto immediately as a sauce for warm pasta, or to spread on fresh bread or veggies. Pesto is easy to freeze in plastic bags or containers. Otherwise, store in the fridge for a couple of days with a bit of plastic over the surface to prevent oxidizing.