Garlic Scapes

Garlic Scape Pesto

• 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 parmigiano
• ½ teaspoon salt
• black pepper to taste

Directions:

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.