Garlic Scape and Almond Pesto

Makes 1 cup

10 Garlic scapes, finely chopped
1/3  to 1/2 cup finely grated Parmesan (to taste and texture)
1/3 cup slivered almonds (you could toast them lightly, if you'd like)
About 1/2 cup olive oil
Sea Salt

Put the scapes, 1/3 cup of the cheese, almonds and half of the olive oil in the bowl of a food processor. 
Whir to chop and blend all the ingredients and then add the remainder of the oil and if you want more cheese.  If you like the texture, stop; if you'd like it a little thinner, add some more oil.  Season with salt.

If you're not going to use pesto immediately, press a piece of plastic against the surface to keep it from oxidizing.  The pesto can be stored in the refrigerator for a couple of days or packed in airtight and frozen for a couple of months.