Garlic Scape Pesto

• 1 cup garlic scapes (about 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 - 1/2 cup grated parmigiano
• 1/2 tsp salt
• black pepper to taste

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. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for one week in an air-tight container in the refrigerator.

For 1/2 pound of short pasta, such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until the pasta is well coated.

Adapted from "A Mighty Appetite," Kim O'Donnel.

I'm a bunch of garlic scapes!