Garlic scape pesto

Maybe I am a bad CSA shareholder, but I still have some garlic scapes in my fridge from about a month ago.  They don't go bad very quickly, but I was feeling neglectful, so I decided to make something awesome with them:  garlic scape pesto with mini-tube pasta.  It was DELICIOUS.

This is a recipe from the CSA:

Ingredients:

• 5-7 garlic scapes
• 1/2 cup good quality extra virgin olive oil plus 1 tbsp.
• 1 cup pine nuts (I used walnuts)
• 1/2 cup grated good quality Parmesan cheese
• 12 basil leaves
• 2 bottled sun-dried tomatoes with 1 tbsp. of their oil
• 1 tbsp. lemon juice
• Sea salt & pepper
• Optional: 2 tsp. anchovy paste (I used 4-5 anchovies)
• Optional: 1/4 tsp. of either Tabasco, Sriracha, or red chili flakes (I used flakes)

Directions:

1. Chop scapes into 1 inch pieces.  Saute half of them in 1 tbsp. olive oil.  Let cool slightly.  (If you are using pine nuts, now is the time to toast them over low heat in a non-stick pan.)
2. In a food processor, blend all scapes, nuts, and Parmesan cheese.  Add basil, sun-dried tomatoes with their oil, and lemon juice.  With motor running, add olive oil in a steady stream until emulsified.  Add a generous pinch of sea salt and a few cranks of fresh black pepper.  If using, add one of the "heat" ingredients and the anchovy paste.  
3. Let sit for about an hour to allow the flavors to blend (I did not do this and it was perfectly delicious, although I am excited about my leftovers today for lunch).  The CSA recipe recommends thin linguini, although I used tubini.