Garlic Scape Pesto

• 9-10 garlic scapes, top removed, coarsely chopped
• 1/3 cup walnuts or unsalted pistachios
• 1/2 cup olive oil, or more to achieve desired consistency
• 1/2 cup grated Parmesan cheese 
• 1/2 cup packed basil leaves or mint leaves
• Juice of one lemon, or more to taste
• S&P to taste
• 1 cup pasta cooking water

Place garlic scapes, nuts, basil or mint, salt and pepper a food processor and pulse until well combined but still a bit lumpy. With the motor running, slowly add olive oil. Mix in Parmesan with food processor or by hand. Add salt, pepper and lemon juice to taste.

Toss with cooked pasta and up to a cup of pasta-cooking water to thin the pesto sauce to your liking.

Pesto will keep for about a week in an air-tight container in the refrigerator. Or can be frozen.