3¼ oz Veggie Box Garlic Scapes
1 oz Veggie Box Scallions
2 Tbsp Lemon Juice
⅓ cup nuts of choice (walnut, pine nut, pistachio, etc)
3 oz Parmesan Cheese
1½ C Olive Oil (up to 1½ C)
Salt & Pepper, to taste

3 ¼ oz Veggie Box Garlic Scapes 1 oz Veggie Box Scallions 2 Tbsp Lemon Juice 3 oz Parmesan Cheese 1 ½ C Olive Oil (up to 1½ C)

Trim the bulb and the ends off of the garlic scapes and put them in a food processor or blender with the scallions, ends trimmed as well, lemon juice, nuts and parmesan cheese. Process, drizzling in the olive oil in increments. Check the pesto every so often while adding the olive oil until you've reached the texture and flavor intensity that suits you. Add salt and pepper to taste. Toss with some pasta, throw in a little more cheese and pistachios and dig on in.