CSA Summer Challenge: Garlic Scape Pesto

We're in Week 4 already!  I know, you didn't get to see what I had last week (it's all still sitting in the fridge... oops) but here's the haul for this week:

Beets & Beet Greens
Garlic Scapes
Lettuce

Romaine Lettuce
Cilantro
Spikey Lettuce

Lots of lettuce and greens again this week- so lots of terrific fresh salads for lunch time!  As for the cilantro- I just bought a bunch at Wegman's the day before so this is kind of useless. I froze it immediately to use at a later time (in guacamole, obviously!)

So that leaves the beet greens and scapes.  I think the beet greens will hold a few days while I figure out what to do with them, but after 3 weeks the garlic scapes are starting to pile up.  Turning the scapes into Pesto was the first idea since we eat it on almost everything.  So let's see how we did.

INGREDIENTS

9-10 garlic scapes, knobby seed-pods removed and discared
1/2 cup slivered almonds (I've also seen recipes using pistachios, walnuts, or pinenuts)
3/4 cup olive oil
1/4 cup grated parmesan cheese
salt and pepper to taste

DIRECTIONS

Puree scapes, olive oil, and nuts.  Pulse the cheese into the mixer.  Go easy as over mixing will make the pesto gummy.

VERDICT

So... you can really adjust this recipe to suit your needs.  Some versions omit the nuts all toghether.  Others are really heavy on the cheese. Definitely play around with the ingredients and make the pesto to your liking.