Ingredients for about two cups:
Special Equipment – A food processor; a rubber spatula
Preparing the scapes – Rinse scapes in cold water, then roughly chop into half-inch pieces.
Processing — Pour scapes and slivered almonds into the bowl of your food processor. Blend for 30 seconds, or until a fairly smooth texture is achieved. Scrape down sides of bowl with your rubber spatula.
With the machine running, slowly add olive oil, and process until thoroughly incorporated, about 15 seconds. Then add the Parmesan cheese, salt, and pepper, and blend for another 5 seconds. Taste carefully — you might like to add more salt & pepper.
Although this pesto is good freshly made, it is even better when refrigerated for several hours or overnight. Before chilling, place the pesto in a glass bowl and cover tightly with plastic wrap.
Preheat oven or grill to 425°F.
Toss scape slices, olive oil, salt and pepper.
Spread onto a rimmed backing sheet and roast for 25 minutes, tossing occasionally, until browned and crisp.
Enjoy with most anything that needs some garlic favor or a bit of texture.