Ingredients
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
⅓ cup walnuts
¾ cup olive oil
¼ - ½ cup grated parmigiano
½ teaspoon salt
black pepper to taste
Preparation
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth.
Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl.
Add parmigiano to taste; add salt and pepper.
Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.
