Garlic Scape Pesto

Ingredients:

1 cup garlic scapes (about 8 or 9 scapes),

top flowery part removed, cut into ¼-inch

slices

1/3 cup walnuts

¾ cup olive oil

¼-1/2 cup grated parmesan

½ teaspoon salt

black pepper to taste

Method:

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 parmesan 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.