Garlic scapes make a delightful pesto. The garlic scape season is short so it's a now or never. The pesto should be eaten fresh. If garlic scapes sit too long, the garlic flavour can become too pungent.
In a non greased frying pan, lightly toast the walnuts till fragrant.
Cut scapes into 2cm pieces and add to your food processor with the walnuts, Parmesan cheese and lemon juice. With the machine running, slowly add the olive oil and process till still a bit chunky, not smooth like a paste. Season with salt and pepper.
If not using at once, fill pesto in a jar and add a little olive oil on top to seal. Use within a day or two.