Garlic Scape Pesto

Directions

1. 1
   Roughly chop the garlic scapes and the basil leaves and place in the work bowl of a food processor. Add the cheese, almonds, and olive oil. Pulse to chop and combine the ingredients. Stop when the pesto is smooth but still retains some texture.
2. 2
   If you like your pesto a little looser, add more olive oil. If you like it thicker then hold back on some of the oil.
3. 3
   If you do not plan to use the pesto right away, store in an airtight container. You may freeze the pesto for up to 3 months. Pour a thin film of olive oil over the top of the pesto, seal tightly and freeze.