Garlic Scape Pesto
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1 cup basil leaves, chopped
1 cup walnuts
appx 1 cup olive oil
1 cup grated parmigiano
1 teaspoon salt
black pepper to taste
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. Add more oil if mixture is too dense. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add cheese; add salt and pepper. Makes about 12 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 2-4 tablespoons of pesto to cooked pasta and stir until pasta is well coated.OM NOM NOM NOM! OMFG this is so damned good, and I'm not even a big pesto fan. I have a wimpy little food processor attachment, so I wasn't able to get it as smooth as I wanted, but it didn't matter. I put some in pasta and mixed a little bit into some yogurt for a salad dressing.
The garlic scape flavor is much stronger than the basil flavor. You could adjust the proportions to suit your preferences.