Step 1

Trim away the tip from each scape just below the flower bud (see photo below). Discard or save for making vegetable broth.

Step 2

Cut the remaining scapes into 1-inch pieces.

Step 3

Steam older scapes for about two minutes (see note below). Reserve the water to use in the recipe.

Step 4

Warm up a small, dry cast iron skillet (or other heavy-bottomed skillet) over medium-low heat. The idea is to warm up the skillet, but don’t overheat.

Step 5

When the skillet is warm, increase the heat to medium-high and add the pine nuts. Toast, while stirring and shaking, for about a minute, or until they begin to give off a nutty aroma and turn a bit golden.

Step 6

Add the scapes, pine nuts, water, lemon juice, salt, and peppers to the food processor.

Step 7

Process for a few minutes, scraping the sides of the bowl with a soft spatula as needed.

Step 8

Using a soft spatula, scrape the pesto into a bowl. Fold or gently whisk the olive oil into the pesto until well combined.