2 cups (240 g) garlic scapes, trimmed, roughly chopped (see note)

1/4 cup (40 g) roasted pumpkin seeds

1 tsp salt

1/2 cup (125 ml) mix of vegetable and olive oil

In a food processor, finely chop the garlic scapes. Add the pumpkin seeds and salt. Pulse to combine. Use a spatula to scrape down the sides of the food processor as needed. With the machine running, slowly drizzle in the oil and purée until smooth.

Add a thin layer of olive oil to the surface of the pesto to prevent oxidization. The pesto will keep for 3 weeks in an airtight container in the refrigerator.

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