10 garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you’d like)
1/2 cup olive oil (more or less)
sea salt

Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle).

Whirl, chop and blend all the ingredients ~ then add the remainder of the oil and, if you want, more cheese.

If you like the texture, stop; if you’d like it a little thinner, add some more oil. Season with salt.

Smear your pesto on broiled bread, roasted chicken, grilled scallops; toss with pasta or (my unadulterated favorite) eat directly from a spoon ~ YUM!

If you’re not going to use the pesto immediately, press a piece of plastic against the surface to keep it from oxidizing. The pesto can be stored in the refrigerator for a couple of days or packed airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.

yield: 1 cup