Image By Boston Organics
8 or 9 garlic scapes, top removed, coarsely chopped1/3 cup walnuts or unsalted pistachios3/4 cup olive oil1/3 cup grated Parmesan cheese 1/2 tsp salt
black pepper to taste
Place garlic scapes, nuts, salt and pepper a food processor and pulse until well combined but still a bit lumpy. With the motor running, slowly add olive oil. Mix in Parmesan with the food processor or by hand. Add salt and pepper to taste.
You can also add up to a cup of pasta-cooking water to thin the pesto sauce to your liking. This pesto will keep for about a week in an air-tight container in the refrigerator. Add 2 tablespoons of pesto per 1/2 pound of pasta for delicious dinner results.
A Jeff Barry Personal Recipe