Garlic Scape Pesto

From Moosewood Restaurant New Classics


1 ½ cups coarsely chopped garlic scapes          1/3 cup toasted pine nuts**

1/3 cup grated Parmesan cheese*                     1 to 2 TBSP water, optional

3 TBSP olive oil                                               salt and fresh ground black pepper to taste


*if you want to freeze the pesto, omit the cheese and add it later

** Toast pine nuts in a single layer on an un-oiled baking tray at 350 for 3-5 min, until fragrant and golden brown.


Combine the garlic scapes, cheese, oil, and nuts in the bowl of a food processor and process until fairly smooth.  Add water needed to make a spreadable paste.  Add salt and pepper to taste.