Step 1

Rinse the greens and pick out big stems, blades of grass, and any leaves that have started to turn brown.

Step 2

Put the greens in the food processor and pulse 5 to 6 times, until they are tamed a bit.

Step 3

Add the garlic scapes, pistachios, and lemon juice and run the processor motor until the nuts begin to disappear into the greenness.

Step 4

With the motor running, stream in 1/4 cup olive oil. Stop motor and scrape down the walls of the bowl and run some more. If the pesto looks very dry, add remaining oil.

Step 5

Add salt and pepper and pulse to combine.

Step 6

Taste and add more salt, pepper or lemon juice, should you deem it necessary.

Step 7

To freeze this pesto, pack it into small jars. I like wide mouth half pints, but the tiny quarter pint jars also work nicely.

Step 8

Fill the jars, leaving about 1/2 inch of headspace. Top the pesto with a very fine layer of olive oil. This will prevent the pesto from discoloring or developing surface freezer burn.