Place scapes and walnuts in the bowl of a food processor and grind until well combined and somewhat smooth.  Slowly drizzle in oil and process until integrated.  Transfer to a mixing bowl.  Add parmesan, salt and pepper to taste.  Makes about 6 ounces of pesto.

Keeps for up to one week in an airtight container in the fridge.  Or transfer to an ice cube tray and freeze to be defrosted and used one cube at a time at your leisure.  The latter approach makes the pesto available even in mid-winter, when its' use can make a scrumptious dish.

For 1/2 pound dry pasta, add about 2 T. pesto to cooked pasta and stir until pasta is well coated.