This zippy garlicky pesto brightens up food. Spread it on crostini, or thin it for instant pasta sauce. I like pesto as a spicy dip or slathered on homemade pizza underneath the rest of the toppings. You'll love garlic scape and mess o’ greens pesto on veggie burgers too! Makes about 1 3/4 cups pesto.
Blanch the greens: Bring a pot of salted water to a boil. Have a bowl of ice water at the ready. Drop the greens into the boiling water and cook about 30 seconds. Transfer to the bowl of ice water for a minute. Drain. Squeeze out the excess water with your hands.
Chop the garlic scapes in a food processor. Add the blanched greens, the walnuts, cheese and salt. Process for about 10 seconds, stopping to move things around if they get hung up.
With the machine running, pour oil through the feed tube in a thin stream, processing until everything is well blended.
Fold over the scape and snap off the less-tender woody end. It’s sort of like breaking off the tougher stringy bottom of asparagus. Discard the tougher portion of the scape.