Start by washing your garlic scapes thoroughly, then trim off the tough woody ends and any flower bulbs. Cut them into 1-inch pieces to ensure they blend smoothly.

If you're using raw nuts, preheat your oven to 350°F (175°C). Spread your choice of nuts on a baking sheet in a single layer. Roast them for 8-10 minutes, or until they turn lightly golden and fragrant.

In a blender, combine the prepared garlic scapes, roasted nuts, olive oil, vinegar or lemon juice, and salt. Blend on high for about 30 seconds, then scrape down the sides with a spatula. Continue blending until the mixture is smooth and creamy.

After blending, pause to taste your pesto. If it feels too thick, drizzle in more olive oil until you reach your desired consistency. Adjust the seasoning with additional salt or vinegar/lemon juice for brightness.

Transfer the pesto into a clean, airtight jar. Cover with a thin layer of olive oil to prevent oxidation. Store it in the refrigerator for up to 2 weeks or freeze it in ice cube trays for easy portions.