1 cup garlic scapes (8 or 9 scapes), top flowery part removed, cut into 1⁄4-inch slices
1⁄3 cup walnuts
3⁄4 cup olive oil
1⁄4 to 1⁄2 cup grated Parmigiano-Reggiano cheese
1⁄2 tsp salt, or to taste
Ground black pepper
Place the scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in the oil and process until integrated.
With a rubber spatula, scoop the pesto out of the bowl and into a mixing bowl. Add Parmigiano- Reggiano and salt and pepper to taste.
Keeps for up to one week in an airtight container in the refrigerator. Also freezes well; add the cheese after the pesto has thawed.
Makes about 3⁄4 cup.
Learn more about garlic scapes in Kim’s full post on Ecocentric Blog.