12-15 garlic scapes (chopped)
2⁄3 cup toasted walnuts (This is optional, I left them out of this batch.)
12 medium basil leaves
1⁄2 cup Parmigiano Reggiano
1 teaspoon coarse sea salt
1⁄2 teaspoon black pepper
Olive oil, about 1 1⁄2 cups
Pulse a few times until the ingredients are roughly mixed and chopped. Add Parmigiano and give a quick blend.
Now, with the blender running, slowly pour the olive oil. Keep pouring and blending until the mixture is a thick and spreadable, yet not completely smooth.
To store, transfer the pesto to a container and pour a thin layer of olive oil on the top to seal. Store in the refrigerator or freezer. Serve pesto on crusty bread or mixed into spaghetti noodles with a bit of the hot pasta water added. We liked ours dolloped on our salad and smears on toast. This makes about 2 cups of pesto.