Garlic Scape Pesto

One bunch garlic scapes (approximately 10), chopped
1/3 cup walnuts or almonds (can be toasted if desired)
1/3 to 1/2 cup olive oil
Salt, 1/2 teaspoon, to taste
1/3 to 1/2 cup finely grated Parmesan cheese

Put the scapes, nuts, and olive oil in a food processor or blender and blend until ingredients are evenly mixed.  More olive oil can be added to thin if it is too thick for your taste.  Add salt to taste and blend again briefly.

Put in a bowl, add cheese, and stir until evenly blended.

Use pesto immediately as a sauce for warm pasta, or to spread on fresh bread or veggies.  Pesto is easy to freeze in plastic bags or containers.  Otherwise, store in the fridge for a couple of days.

OR try:

Tangy, Lemony Garlic Scape Pesto

½ cup garlic scapes, coarsely chopped
2 Tablespoons fresh lemon juice
1/3 cup olive oil
1 cup grated Parmesan cheese
1 teaspoon freshly grated lemon zest
Salt, to taste

Put chopped scapes in a food processor or blender. Add lemon juice and olive oil. Mix evenly. Stir in Parmesan cheese and lemon zest. Salt if desired.