Check out both recipes:
1 cup chopped garlic scapes (about 8 scapes)
1 cup olive oil
1 cup grated parmesan cheese
Combine the scapes and olive oil in a food processor and pulse until smooth. Add the parmesan by hand. Season with salt and pepper to taste.
Serve over pasta or use as a dip or spread. Mix with mayonnaise for sandwiches.
To serve over pasta, try garnishing with toasted pine nuts, olives, and/or chopped fresh or sun-dried tomatoes.
GARLIC PESTO -- Recipe 2
1 cup garlic scapes (about 8 or 9 scapes), top flowery part removed, cut into ¼-inch slices
1/3 cup walnuts
¾ cup olive oil
¼-1/2 cup grated parmigiano
½ teaspoon salt
black pepper to taste
Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator.
For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.