(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.