This pesto is a great way to use up all of those CSA garlic scapes! Although the obvious accompaniment is pasta, this would also be delicious spread on toasted baguette with mozzarella, aged cheddar, or even sun-dried tomatoes.
I made the pesto with the intent of freezing it and eating it later, so I did not add any of the parmesan cheese that Serious Eats calls for. Their recipe called for almonds, but I substituted walnuts because that’s what I had.
4 garlic scapes, chopped
30 basil leaves
1 cup walnuts
1/2 cup olive oil
Salt, to taste
Blend the garlic scapes, basil, and half the oil in a blender or food processor until everything is finely chopped. Add the walnuts, salt and the rest of the olive oil and blend until the pesto has a single consistency.