1-Start: Start by washing and trimming 10 garlic scapes, then chop them into small pieces for easier blending.

2-Toast Nuts: Next, toast 1/3 cup of pine nuts in a dry skillet over medium heat for 3-5 minutes until they’re fragrant, stirring to avoid burning; remember, substitutes like walnuts work great too.

3-Combine Ingredients: Once toasted, combine the chopped garlic scapes, nuts, 1/3 cup shredded hard cheese, and the juice of 1/2 lemon in a food processor.

4-Pulse and Add Oil: Now, pulse the ingredients while slowly adding 1/3 cup olive oil until you get a smooth, spreadable consistency.

5-Season and Mix: Season with 1/8 teaspoon salt and a few grinds of black pepper, then pulse once more to mix everything evenly.

6-Store: Finally, transfer your pesto to a jar or bowl and refrigerate if you’re not using it right away it stays fresh for about a week.