from Julie Van Rosendaal
Those smooth, thin, snakelike stalks that pop out of the ground first in the spring make for wonderfully garlicky pesto. Chop the scapes into 1-inch pieces, discarding the flower bud at the end, before tossing them into the blender.
3-4 fresh garlic scapes, cut into 1-inch pieces
1/2 c. (packed) fresh basil
1 c. freshly grated parmesan cheese
1/2 c. walnuts, toasted
1/2 c. extra-virgin olive oil or cold-pressed canola oil
Put everything but the oil into a food processor and pulse until roughly or smoothly puréed, pouring the oil in through the feed tube to help it along. Makes about 1-1/2 cups.