Instructions

1. Bring a medium size pot to a steady simmer. Add the prepped scapes (see Cooking Tips, above) and simmer 1 minute. Toss in the basil and cook 30 seconds more.
2. Transfer the blanched scapes and basil to a small colander and rinse with very cold water, or plunge the colander into ice water. Drain thoroughly and carefully place the blanches basil leaves and scapes on a clean dish towel. Blot to dry.
3. Place the blanched scapes and basil, the grated cheese, the lemon juice, the salt and pepper, and the toasted nuts into the bowl of your food processor.
4. Process until combined; until mixture looks like a chunky paste.
5. With the processor running. Drizzle the extra virgin olive oil from the top, starting with 3/4 of a cup. Add the additional 1/4 cup if the pesto seems dry or you want a wetter consistency.
6. Taste and season with additional salt, pepper if needed.