Makes ~1 1/2 cups of pesto (enough to fold into pasta for a family of 4)
1 cup garlic scapes, thinly sliced (crosswise)
1/4 cup pine nuts
1/2 cup olive oil
1/4 cup grated parmesan cheese
Salt and pepper, to taste
Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it's fully incorporated. (Alternatively, you can use a hand blender or a mortar and pestle in place of a food processor).
Add the cheese, pulse again in the blender, then season with salt and pepper to taste.
Fold into cooked pasta and serve with more parmesan cheese if desired. You can add chicken, seafood, roasted tomatoes, etc in with your pasta for an extra special dish.
If you're not using all of the pesto immediately, store in a container in the fridge for up to a week.
Recipe adapted from Food 52