Step 1

Trim the garlic scapes by cutting just below the bulb and also any woody part of the stem (think asparagus). Discard and set the remaining scape aside.

Step 2

In a food processor, add the scapes, twirling them around the center so that they all fit. Add the pine nuts, cheese, juice of the lemon and salt and pepper. Process by pulsing until the mixture begins to break down. Scrape the bowl down.

Step 3

With the processor running, slowly add all the olive oil. Continue to process until all the ingredients are incorporated and broken down, about one minute.

Step 4

Store in a covered container or lidded jar in the fridge and enjoy within a week. Also, you can freeze the pesto in a jar or in an ice-cube tray. Once frozen, in the ice-cube tray, remove and place in a zip top bag in the freezer.