Garlic Scape Pesto

1. 1

   Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth.

2. 2

   Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl.

3. 3

   Add parmigiano to taste; add salt and pepper.

4. 4

   Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.

5. 5

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

* Per serving · 4 servings · Values may vary.

No additional tips available.