Makes 1.5 cups pesto
1/2 cup finely chopped garlic scapes
1 cup chopped Swiss Chard leaves
1/4 cup dry roasted almonds
1/2 cup freshly grated romano cheese
kosher salt, to taste
1/3 cup extra virgin olive oil
Add the scapes, swiss chard, almonds, cheese and salt to the bowl of a food processor. Process to desired consistency. While running, drizzle the olive oil in a thin stream down the shoot and into the food processor.
Spoon pesto onto hot, cooked pasta and stir until combined. Alternatively, this can be used as a spread on bread (for sandwiches, with fresh mozzarella or just eating).
Vary the quantities based on taste -if you prefer more cheesey pesto add more romano. I find that closer to 3/4 cup scapes adds more flavor.
As a delicious salad dressing - dilute 1 - 2 tablespoons of pesto with apple cider vinegar and water.