Ingredients

285 grams tender garlic scapes, weighed without the tough parts 

360 ml olive oil

240 grams Parmesan or Asiago cheese 

90 grams walnuts

1 1/4 tsp salt 

Makes 1000 ml (4 small jars)

Instructions

Make sure to use young, tender scapes. Before weighing, break off the tough flowering end of the scape. Using tough scapes for this recipe may result in a stringy pesto.

Using a food processor fitted with the grating attachment, grate the cheese and then add to a bowl. Change from the grating to the blade attachment. 

Break the scapes into chunks and add to the bowl of a food processor fitted with the blade attachment. Make sure not to include any tough bits of the scape, as they can create a stringy pesto. 

Add the cheese, walnuts, and salt to the bowl of the food processor.

With the food processor running, add the olive oil through the top of the lid. 

Process until a smooth consistent is reached, stopping the food processor to scrape down the sides of the bowl once. 

Pour the pesto into clean jars and place in the refrigerator or freeze them for later use.