Garlic Scape Pesto

1 cup garlic scapes, top flowery part removed, cut into ¼ inch slices

1/3 c walnuts

¾ c olive oil

¼- ½ cup grated parmesan (to your taste)

½ teaspoon salt

black pepper to taste

Method: Place scapes and walnuts in the bowl of a food processor and whiz until well combined and somewhat smooth. Slowly drizzle in oil and process until integrated. With a rubber spatula, scoop pesto out of bowl and into a mixing bowl. Add parmigiano to taste; add salt and pepper. Makes about 6 ounces of pesto. Keeps for up to one week in an air-tight container in the refrigerator. For ½ pound short pasta such as penne, add about 2 tablespoons of pesto to cooked pasta and stir until pasta is well coated.

Garlic Scape Hummus

Place the ingredients in a food processor or blender on high until a thick paste forms. Salt to taste.