Step 1

Trim the garlic scapes by cutting just below the bulb. Discard the bulb/tip and cut the scapes in about 1" pieces.

Step 2

In a food processor, add the scapes, walnuts, yeast, lemon juice, 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 30-45 seconds, stopping to scrape down the bowl as needed.

Step 4

Store in a covered container 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 ziplock bag in the freezer.