½ c. garlic scapes

2 c. fresh basil leaves, oregano, parsley, lemon balm or any combination you desire

¼ c. nuts (pine, walnut, pecans)

1 ½ t. salt

¼ t. pepper

½ cup olive oil

3 oz. Parmesan

Combine all ingredients except oil and cheese in blender or processor. Add half the oil. Process while adding the rest of the oil. Stir in cheese and toss with hot cooked pasta or rice. If you have plenty of scapes, consider making the pesto and freezing it in ice cube trays or flat in a freezer bag. Leave out the cheese until ready to use. You can simply break off a piece for a quick lunch.