1/4 c pine nuts
3/4 c coarsely chopped garlic scapes
Juice and zest of 1/2 lemon
1/2 tsp salt
a few generous grinds of black pepper
1/2 c extra virgin olive oil
1/4 c grated Parmigiano Reggiano cheese
In a small, dry pan set over very low heat, lightly toast the pine nuts, stirring or tossing occasionally until just beginning to brown, about 2-3 minutes. Remove from the heat and let cool for a few minutes.
Combine the scapes, pine nuts, lemon juice and zest, salt, and pepper in the bowl of a food processor fitted with the blade attachment. Pulse about 20 times, until fairly well combined. Pour in the olive oil slowly through the feed tube while the motor is running. When the oil is incorporated, transfer the pesto to a bowl and stir in the grated cheese.
Pesto can be frozen if you omit the cheese (add before using). Fill ice cube trays with the pesto, freeze and then break it out of the freezer trays to have small portions of pesto to use.
For a different taste, use 1/2 c unsalted pistachios instead of the almonds.