Ingredients

*20 fresh garlic scapes

*2 cups Campo de Montalban or Idiazabal or aged Manchego, grated

*1 1/2 cups hazelnuts

*2 cups safflower oil

*1/2 cup water or good white wine, optional

*Salt and pepper to taste

*1 pound pasta (we prefer linguini)

*Drizzle of olive oil to finish

Instructions

Add scapes, cheese and nuts to a food processor and begin to process while adding the safflower oil and wine a little at a time until you have reached desired thickness. Pesto can be served in a variety of consistencies, from very thick to rather thin, depending on preference.

Blend until paste-like, thinning if needed with water or wine then season to taste with salt and pepper and mix well.

Bring water to boil in a large pot, add pasta and cook until al dente.

Add pesto to the pasta and finish with a drizzle of good extra-virgin olive oil.

See http://www.post-gazette.com/stories/sectionfront/life/garlic-shoots-give-tender-flavor-to-early-summer-dishes-437219/#ixzz1OiGCqDDU for Doug Oster's Pittsburgh Post Gazette article with more details.