If your pine nuts are not already toasted, spread them on a dry skillet over medium-low heat. Toast for 3-5 minutes, stirring frequently, until fragrant and lightly golden. Remove from heat and let cool.

In a food processor, combine the chopped garlic scapes, basil leaves, toasted pine nuts, and grated Parmesan cheese.

Pulse the mixture several times until coarsely chopped.

With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto is smooth but still has some texture. You may need to scrape down the sides of the bowl. Add more olive oil if a thinner consistency is desired.

Add the lemon zest, lemon juice, salt, and black pepper. Pulse a few more times to combine. Taste and adjust seasonings as needed.

Transfer the pesto to an airtight container. You can store it in the refrigerator for up to 5-7 days, or freeze it for longer storage.