Kale and Garlic Scape Pesto

LAKE MACBRIDE— There were big coolers full of garlic scapes and kale available at our CSA pickup point this week. It’s time to make:

Kale and garlic scape pesto

2 cups garlic scapes cut into thin slices
8-10 leaves kale, stems removed and rough chopped to make processing easier
2/3 cup toasted walnuts
Extra virgin olive oil
 to achieve desired texture (1 to 1-1/2 cups)
1 cup grated Parmesan cheese
Salt and pepper to taste

Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not completely pureed. Slowly drizzle in oil and process until desired texture is achieved (hint: not too much). Empty the contents into a mixing bowl and add cheese, salt and pepper to taste. Put it into small canning jars and keep one in the refrigerator and freeze the rest.