1 cup garlic scapes, chopped into 1” pieces (about 4.5 ounces)
1/2 cup extra virgin olive oil
1/3 cup walnuts
1 dash salt
1/3 cup grated Parmesan cheese
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. Stir in Parmesan to taste; add salt and pepper. Keeps for up to one week in an air-tight container in the refrigerator, or six months in the freezer. To use on 1/2 pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated. Or use on pizzas, in tacos or burritos, on roasted veggies or sandwiches… the possibilities are endless.