Originally from a Here & Now (NPR) Radio segment entitled "Turning Fresh Herbs Into Simple Summer Sauces" on July 18, 2014.
Makes about 2 cups
4 ounces garlic scapes, about 14 large scapes
1 cup olive oil, plus about 1 1/2 tablespoons (*We have only been using 1/2 cup*)
1/2 cup shelled salted pistachios (*also good with walnuts*)
Salt and freshly ground black pepper to taste (easy on the salt since the nuts are salted) (*We omit any extra seasonings when making with salted pistachios*)
1/2 packed cup grated Parmesan cheese (optional)
Place the scapes in the container of a food processor and pulse about 10 times, until finely chopped. Add the 1 cup oil and the pistachios and pulse until thick and chunky. Season to taste. Add the cheese and stir.
We made multiple batches of this pesto, putting a generous 1 cup scoop into freezer bags to enjoy later. It stores well in these baggies, even in the fridge as we are eating it over a week's time (no problems turning brow).
Shain made this pizza using the pesto as the base sauce with artichoke hearts, tomatoes and Parmesan cheese. Simple and delicious!
Link to the original source for this recipe here. Posting to our website to make it easier to find and if the link stops working.
Added 21 July 2015 - Photo from CSA member Sharolyn. Pizza made with the garlic scape pesto, roasted yellow peppers, and marinated chicken.