1 1/2 C garlic scapes, finely chopped
1/2 cup finely grated Parmesan (to taste and texture)
1/2 C pecans
About 1/2 cup olive oil
If you're not going to use the 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 airtight and frozen for a couple of months, by which time tomatoes should be at their juciest.