1 cup garlic scapes (about 6-8 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts (we have also used sunflower seeds or pecans)
¾ cup olive oil
¼-1/2 cup grated parmesan cheese
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and blend 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. Keeps for up to one week in an airtight container in the refrigerator. You can freeze pesto for longer storage. We like to freeze it in ice cube trays, pop out once frozen and then put in a Ziploc bag in the freezer. For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.