This pesto is a great introduction to the wonder of scapes. It is garlicy but not overpoweringly so as raw garlic can be. It has a tangy, lemony, herby taste that is a really lovely alternative to basil pesto. I leave out the cheese because I find it too rich. I also add just enough oil to bring it together.
Put 3/4 cup of chopped scapes, juice and zest of 1/2 lemon, 1/3 cup of toasted nuts (hazelnuts, pine nuts, walnuts or almonds), and salt and pepper to taste in a food processor and pulse until just combined. Slowly add up to 1/3 cup of olive oil (to your taste).
I like to leave this pesto a little chunky so you can identify small bits and pieces. You can mix it with a tablespoon of hot water and mixed through some pasta then add blanched and sauteed tuscan kale and broadbeans (double -shelled).