Add garlic scapes, basil and salt to the large bowl of a food processor. Start processing, adding oil slowly. Stop processing and scrape down the sides of the bowl with a rubber spatula. Once a smooth paste has been achieved, add parmesan and process until completely mixed in.
Stop processing and add all of the nuts. Pulse processor until nuts are roughly chopped and fully mixed in. This gives the pesto a great texture.
- Put in an airtight container and cover with a thin layer of olive oil. Will keep refrigerated for a week or two.
- Spoon garlic scape pesto into ice cube trays. When cubes are frozen, remove and transfer to a plastic freezer bag.
**original recipe from about.com. Explore more of their garlic scape recipes.