Pesto of arugula and garlic scapes

This was an interesting version of pesto.
Take a bunch of arugula and a large handful of garlic scapes and coarsely chop. Put in food processor with metal blade. Add a handful of toasted nuts, I used pine nuts, and a handful of grated parmesan cheese and a good dose of salt. Begin processing and then drizzle in olive oil to give it a good smooth consistency, but not runny.
This stayed a really nice bright green color. When it was tasted cold it had a nice sharp bite but then really tempered when tossed with hot pasta. I am thinking it would be great on grilled fish.


We also used ours in a chicken roulade that was stuffed with the pesto and goat cheese.