Too see the full instructional photo album, go to: frankie makes garlic scape pesto on facebook.
You will need:
1/2 pound of garlic scapes (about 20 scapes)
1 cup of grated parmesan cheese
3/4 cups chopped walnuts
1 1/3 cups extra virgin olive oil
1 tablespoon balsamic vinegar
2 teaspoons kosher salt (you can use less if you prefer)
optional: 1/4 a bunch of basil
Roughly chop the scapes and put them in a blender or food processor. Add about a cup of freshly grated parmesan cheese. Add about 3/4 a cup of walnut halves. Add 1 tablespoon of balsamic vinegar and 2 teaspoons of kosher salt. Add 1 and 1/3 cups of extra virgin olive oil and blend in processor. Basil is already available at my farmer’s market, so I added about 1/4 a bunch and blended that in as well.
Extra pesto can be stored in the refrigerator for at least a week, or in the freezer for months.