1cupfinely chopped garlic scapes (8-10 scapes depending on their size)
⅓cupslivered or chopped nutstoasted, if you like
½cupextra-virgin olive oil
⅓–½cupfinely grated Parmesan cheeseadjust amount to your own taste
salt and pepperto taste
Put the scapes and nuts in the bowl of a food processor, and whiz until well combined. Add some of your cheese, whiz it again. Slowly drizzle in oil and process until it’s well mixed in. Transfer to a bowl, add more Parmesan cheese as desired, and then add salt and pepper to taste.
Keeps for up to a week, covered air-tight, in the refrigerator (press some waxed paper to the surface to keep it from turning brown). Or you may plop splats onto waxed paper, freeze them solid, and then bag the frozen splats, to have smaller portions later on.