Garlic Scape Pesto

1 cup garlic scapes, coarsely chopped (about 10 to 12 scapes)

 ¼ cup walnuts (or substitute any other kind of nut or seed)

Juice of one lemon (or 3–4 tablespoons lemon juice)

¼ cup Parmesan cheese, grated (optional)

½ tsp sea salt

⅛ tsp black pepper, ground

 ½ cup basil leaves, or any other fresh herb

 ½ cup extra virgin olive oil

In a food processor, pulse the garlic scapes and nuts for 30 seconds. Add the lemon juice, cheese (if using), salt and pepper and continue to pulse until the mixture begins to break down. Add the basil or other fresh herbs, and with the processor running, slowly add in the olive oil. Process until all the ingredients are incorporated and broken down into a smooth paste, about one minute. Serve over pasta, flatbread, or grilled vegetables, or store in the fridge for up to a week. You can also freeze the pesto in jars or ice cube trays for enjoying throughout the year.