Yield: 1 cup (approx.)
10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan cheese
1/3 cup walnuts or slivered almonds, toasted
1/2 cup parsley or arugula
About 1/2 cup olive oil
Place the scapes, 1/3 cup of the cheese, walnuts or almonds, parsley or arugula, and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).
Pulse to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some additional oil. Season with salt.
If you're not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing (turning brown). The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months.
Shared with Honest Eats Farm by: Chef Rebecca Wauldron