Oh goodness, these little babies only come around once a year for a couple of weeks, it's happening right now, get em while you can! You would think that this pesto would be so garlicky it wouldn't be palatable, but it's mild and delicious. It's filled with sulfur containing compounds that help reduce blood pressure, keeps your heart healthy and helps detoxify the body. This is another truly nutrient dense flavour booster that will please everyone. The best part is that it freezes super well, so make triple or quadruple the batch because it goes with so many things; pizza base, tossed into pasta, make a creamy garlic sauce for chicken, salmon or pasta, great on sandwiches ect....
For low carb version, omit honey

1 cup garlic scapes (Remove the tops and cut into pieces)
½ cup parmigiano Reggiano (grated)
¼ cup toasted cashews or pine nuts
Juice of 1 lemon +zest
½ teaspoon chili flakes
1/3 cup to ½ cup cold pressed extra virgin olive oil
1 teaspoon local raw honey
¼ teaspoon sea salt and pepper

Method
Add your scapes to the food processor and pulse 5-6 times to break them down, then add everything else to the food processor except the olive oil and pulse 4-6 times. Turn your food processor on while adding an even stream of olive oil, season with sea salt and pepper.