Garlic Scape Pesto
1/3 cup chopped garlic scapes (use the tender parts of the stem)
1/3 cup pine nuts, toasted
1/3 cup grated Pecorino Romano cheese (Parmesan if Romano is too strong for you)
1/3 cup extra virgin olive oil
salt and pepper to taste
Place all the ingredients in a blender or food processor and puree; season with salt and pepper to taste (remember, the cheese is very salty). Refrigerate for up to 2 weeks or freeze for longer storage.