garlic scape pesto

(adapted from Dorie Greenspan)

makes one cup

10 garlic scapes

1/2 cup freshly grated Parmesan cheese

1/3 cup shelled, unsalted pistachios

1/2 cup extra virgin olive oil, plus more as needed

Freshly ground black pepper, to taste

Add the scapes, cheese and pistachios to the bowl of a food processor. Pulse until the scapes and nuts are very finely chopped. Slowly add the olive oil, while pulsing, until it forms a wet paste. Season with pepper. Add more oil if you desire a “wetter” pesto, especially if tossing with pasta.