10 large garlic scapes
1/3 cup pistachios
1/3 cup finely grated Parmigiano- Reggiano cheese
salt and pepper
1/3 cup olive oil
In a food processor combine chopped scapes, pistachios, cheese, 1/2 tsp salt and 1/4 tsp pepper. With the motor running add the olive oil through the feed tube until the last drop. Taste and adjust seasoning. If you use salted pistachios you'll need less salt of course
|Finished pasta with about a tablespoon of pesto per serving|
Pesto will keep fresh for a week. Freeze in an ice cube tray and use as needed past that.