Garlic Scape Pesto
Ingredients: 1 cup cup olive oil ¼-1/2 cup grated parmigiano ½ teaspoon salt black pepper to taste(about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices 1/3 cup walnuts ¾
Method: Place scapes and walnuts in the bowl of a salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.