10 Synergy garlic scapes, finely chopped
1/3 to 1/2 cup finely grated Parmesan
1/3 cup slivered almonds, toasted
About 1/2 cup olive oil
Put the scapes, 1/3 cup of the cheese, almonds and half the olive oil in the bowl of a food processor (or use a blender or a mortar and pestle). Whir to chop and blend all the ingredients and then add the remainder of the oil and, if you want, more cheese. If you like the texture, stop; if you'd like it a little thinner, add some more oil. Season with salt.Store in a container with either a piece of plastic wrap pressed down to the surface of a layer of olive oil poured on the top surface to keep the pesto from oxidizing and turning green. It can be stored in the refrigerator for up to a week on the freezer till tomato season, as Dorie Greenspan suggests. Until then, toss it with some pasta for a refreshing, light dinner, or spread on a torn off piece of a fresh baguette as part of a picnic!