Goes great on pasta, as a pizza base, or as a dip
1 cup garlic scapes cut into 1/4-inch slices
1/3 cup pine nuts or walnuts
3/4 cup olive oil
1/2 cup grated parmesan cheese
1/2 teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and process until well combined and somewhat smooth. Slowly drizzle in oil and process until mixed. With a spatula, scoop pesto out of bowl and into a mixing bowl. Mix in parmesan cheese by hand. Makes about 6 ounces of pesto. Pesto will keep for up to one week in an airtight container in the refrigerator.