¼ cup pine nuts

¾ cup coarsely chopped garlic scapes (about 16 scapes, buds removed)

2 tablespoons freshly squeezed lemon juice

½ teaspoon fine sea salt

⅛ teaspoon freshly ground black pepper

½ cup extra-virgin olive oil

¼ cup grated Parmigiano Reggiano

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Toast pine nuts in a dry skillet over medium heat until golden and fragrant, then cool.
Add chopped garlic scapes, lemon juice, salt, and pepper to a food processor.
Pulse until scapes are finely chopped.
Add toasted pine nuts and blend again until combined.
With the processor running, drizzle in olive oil until smooth.
Add Parmigiano Reggiano and pulse until incorporated.
Taste, adjust seasoning, and transfer to a jar for storage.

Swap pine nuts with walnuts, almonds, or sunflower seeds for variety.

Add basil or parsley for a fresher, milder flavor.

Make it vegan by replacing cheese with nutritional yeast.

Store in the fridge for up to 5 days with a thin layer of olive oil on top.

Freeze in ice cube trays for up to 3 months.