Ingredients:


1 cup garlic scapes (about 8 or 9 scapes) cut into ¼-inch slices

3-5 leaves lacinato (dinosaur) kale, tough stems removed and then slice into sideways strips
1/3 cup walnuts, pecans, or pine nuts (toasting these adds a nice twist)
3/4 cup olive oil

approx. 1/2 cup grated parmesan cheese 

1/2 teaspoon salt
 (I omitted since there is enough salt from the cheese for me)
black pepper to taste (I did not add any)

Directions:

Place scapes, kale, and nuts in the bowl of a food processor and grind until well combined and somewhat smooth but not purely pureed. Slowly drizzle in oil and process until integrated but there is still some "chunkiness". Transfer mix to a mixing bowl.  Add parmesan, salt and pepper to taste. Makes about 1-1/2 cups of pesto. Keeps for up to one week in an airtight container in the refrigerator.

Thank you Mrs. Joanna Esty for sending us this recipe. The full version can be found on this website.
http://www.365daysofkale.com/2010/07/recipe-garlic-scape-kale-pesto.html