12-15 garlic scapes (chopped roughly to fit in your food processor)
⅔ cup toasted walnuts
12 medium basil leaves
½ cup Parmigiano Reggiano
1 teaspoon coarse sea salt
½ teaspoon black pepper
olive oil, about 1-1½cup, to taste
Place the scapes, toasted walnuts, basil leaves, coarse sea salt & pepper in the bowl of your food processor. Pulse a few times until the ingredients are roughly mixed and chopped. Add Parmigiano and give a quick blend.
Now, with the processor running, slowly pour the olive through the feed tube. Keep pouring and processing until the mixture is a thick and spreadable, yet not completely smooth.
~ To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added.