- 1/2 pound garlic scapes or pea shoots, or a mixture (if using pea shoots only, add 2 cloves garlic to the recipe)
- 1/2 cup Parmesan cheese
- 1/2 cup unsalted walnuts or another nut
- 1/2 cup extra virgin olive oil
- Sea salt to taste
Pulse everything in a food processor, adding the ingredients one at a time in the order listed above. Pesto keeps well for a couple of weeks in the refrigerator and freezes beautifully.
from Mother Earth News