From food52.com contributor Kenzi Wilbur

Ingredients:

1 c garlic scapes, thinly sliced crosswise,

¼ cup pine nuts, walnuts, almonds or sunflower seeds,

½ c olive oil, ¼ c Parmesan, Salt and pepper, to taste

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.

Makes about 1 1/2 cups

Add the scapes and pine nuts to the bowl of a food processor and pulse until everything is broken up a bit. Then turn the processor back on, and with it running, add the oil a little at a time until it’s fully incorporated. Add cheese, pulse, then season with salt and pepper to taste. This won’t brown like basil pesto will, so if you’re not using immediately, just store in a container in the fridge. It will last a week.