1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices
1/3 cup walnuts or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil
1/4 - 1/2 cup grated parmesan cheese
1/2 teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. Transfer mix to a mixing bowl. Add parmesan, salt and pepper to taste. Makes about 6 ounces of pesto. Keeps for up to one week in an airtight container in the refrigerator. Or transfer to an ice-cube tray and freeze to be defrosted and used one cube at a time at your leisure. The latter approach makes scape pesto available even in mid-winter, when its use can make a scrumptious dish.