1/3 cup garlic scapes, top flower part removed, chopped
2 tablespoons walnuts
1/4 cup olive oil
a pinch salt to taste
black pepper
Pulse scapes and walnuts in a food processor until combined. Slowly add olive oil and process until smooth. Add salt and pepper to taste. Makes enough for half a pound of whole wheat pasta. Pesto will keep in the fridge for a week or two, or it can be frozen for later enjoyment. If freezing, try lining an ice cube tray with plastic and make cubes of pesto.
