Garlic Scape Pesto

Inspiration:
Garlic scapes from our CSA and this recipe.

Ingredients:

• 1/2 cup garlic scapes (about 4 scapes), top flowery part removed, cut into ¼-inch slices
• scant 1/4 cup walnuts
• 1/4 cup olive oil
• ¼ cup grated parmigiano
• 1/4 teaspoon salt
• black pepper to taste

Instructions:

1. 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.
   
2. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper.
   

Recipe Notes:
"Makes about 6 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 tablespoons of pesto to cooked pasta and stir until pasta is well coated."

Notes:
Tim doesn't like pesto, but I have been craving it. When we got a recipe in our CSA box this week, I knew it was pesto time. I topped buttery crackers with locally-produced cream cheese and a bit of pesto on top. So. Good.

Liz's Rating: 8.5/10
Tim's Rating: n/a (not a fan of pesto)