12 garlic scapes, roughly chopped
1/2 cup grated parmesan cheese
1/2 cup olive oil
1/3 cup whole almonds, toasted
1 tsp sea salt
2 tsp fresh lemon juice
Place the scapes, parmesan, and oilive oil into a food processor and pulse until the scapes are finely chopped. Add the almonds and pulse until your pesto is the desired consistency. If the pesto seems dry to too thick, you'll want to add a little more olive oil . Finally, add the sea salt and lemon juice and give a final pulse.
Garlic Scape pesto will keep in the refrigerator for a few days or can be kept in the freezer for a few months. It's wonderful served with hot or cold pasta, grilled meats or any way you would use a standard basil pesto.